Coconut Custard Pie Aunts Food

COCONUT CUSTARD PIE I

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.

COCONUT CUSTARD PIE

Steps:

• Beat eggs slightly and add sugar and salt. Add milk and vanilla.
• Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
• Bake at 450 for 10 minutes, then 350 for 20 minutes.

COCONUT CUSTARD PIE

Steps:

• Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 minutes. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 minutes more or until golden. Transfer the shell to a rack and let cool. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the mixture stand for 20 minutes, or until it is room temperature. Transfer the coconut milk to the food processor and blend it for 1 minute. Strain the mixture through a sieve lined with cheesecloth to extract all of the liquid, and add the eggs, sugar, vanilla and salt. Stir in the remaining 1 cup coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add enough hot water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty minutes or until the edges of the custard are set. The center of the custard will still be a bit loose. Add additional toasted coconut to the top of the custard and bake for another 10 minutes.
• Suggested wine -1986 Chateau Climens (Sauternes - Barsac)

COCONUT CUSTARD PIE

Steps:

• Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

FAST AND EASY COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Spray a 10 inch pie plate with cooking spray and then dust with flour.
• (Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
• Mix until it is blended.
• Add the coconut and blend for a few seconds or until it is all mixed.
• Pour it into the pie plate and bake for 50-60 minutes.

COCONUT CUSTARD PIE

Steps:

• Pre-heat oven to 375 degrees.
• Prepare basic pie crust and line a pie plate.
• Set aside.
• In a large glass bowl melt the butter in the microwave.
• Mix together the eggs, buttermilk, sugar, vanilla and coconut.
• Whisk egg mixture into the melted butter.
• Pour into the unbaked pie crust.
• Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.

BUTTER COCONUT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
• Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

COCONUT CUSTARD PIE

Steps:

• Preheat the oven to 350 and butter two 9 inch glass pie plates.
• In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth.
• Stir in the flour, coconut and milk.
• Divide the mixture between the two and bake in the lower third of the oven for about an hour, until the pies are firm and golden ( 40 minute for my oven ). Set out to cool before serving.
• These are great to make ahead of time. Refrigerate overnight and set out to room temperature before serving.

GRANDMA'S COCONUT CUSTARD PIE

Steps:

• Combine eggs, salt and sugar.
• Add milk and vanilla slowly.
• Line pie pan with prepared pastry and pour in filling.
• Sprinkle with nutmeg and coconut.
• Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.

COCONUT CUSTARD PIE

Steps:

• Mix all ingredients and blend well. Pour into a 8 inch unbaked pie shell. Bake for 45 minutes at 350 degrees or until crust is brown and custard is firm.

COCONUT CUSTARD PIE

Steps:

• Spread the 1/2 c coconut evenly over bottom of uncooked pie crust and set aside.
• In a mixing bowl mix eggs, sugar, cinnamon, nutmeg, vanilla, and salt.
• Mix well, then add milk and half and half.
• Mix this thoroughly.
• Pour over coconut and crust and bake 400o for 50-55 minutes or until a knife inserted into center comes out clean.
• Chill and cover with whipped cream and then sprinkle w/ toasted coconut.

COCONUT CUSTARD PIE

Steps:

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.