OLD-FASHIONED COCONUT CUSTARD PIE RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Place a baking sheet in the oven and preheat to 350° F. Prep pie crust for a one crust baked pie as directed on package. Set aside. In a large mixing bowl, whisk together the sugar, flour, and salt. Whisk in eggs until well incorporated. Whisk in milk; then melted butter and vanilla. Stir in 1 1/2 cups coconut. Pour mixture into the unbaked pie shell. Sprinkle pie with enough coconut to lightly cover the top (I used about 1/4 cup). Place pie on the hot baking sheet. Bake for 45-50 minutes, or until center of pie doesn't jiggle when you lightly shake the pan. Cool pie on a wire rack to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.
COCONUT CUSTARD PIE I
Coconut custard - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
- Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g
COCONUT CUSTARD PIE III
A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.
Provided by Susan Hadobas
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
- Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
- Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g
OLD FASHIONED COCONUT CUSTARD PIE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 9-inch pie
Number Of Ingredients 20
Steps:
- Prepare and chill the dough.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
- Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
- Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
- In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
- In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
- Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
- Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
OLD-FASHIONED COCONUT PIE
Make and share this Old-Fashioned Coconut Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Pie
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine flour and sugar; add salt, milk and egg yolks.
- Mix well, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from the heat; stir in vanilla and 1 cup coconut.
- Pour hot filling into pie shell.
- For meringue, beat egg whites in a mixing bowl until soft peaks form.
- Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves.
- Spread meringue over hot filling.
- Sprinkle remaining coconut.
- Bake 350 for 12-15 minutes or until golden.
- Cool, store in the refrigerator.
Nutrition Facts : Calories 516.2, Fat 20.4, SaturatedFat 9.6, Cholesterol 105.8, Sodium 299, Carbohydrate 75.8, Fiber 1.3, Sugar 52.9, Protein 8.6
OLD-FASHIONED COCONUT PIE
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
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OLD FASHIONED COCONUT CUSTARD PIE - EVERYDAY EILEEN
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4.2/5 (64)Total Time 10 minsCategory DessertCalories 357 per serving
- Preheat oven to 350 degrees. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust.
- In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.
- In a large bowl, combine milk, cream of coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add the coconut mixture to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.
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- Combine sugar, eggs, and salt in a medium mixing bowl; beat until light and lemon colored. Combine butter and flour, stirring until well blended. Add flour mixture to egg mixture; beat well. Gradually add milk, beating until smooth and creamy. Fold in 1 cup coconut.
- Pour mixture into unbaked pastry shell. Sprinkle remaining 1/2 cup coconut over top. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool slightly before serving.
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