Easy Coconut Custard Pie Food

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CAN'T-MISS COCONUT CUSTARD PIE



Can't-Miss Coconut Custard Pie image

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CUSTARD PIE I



Coconut Custard Pie I image

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

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

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

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE



Super Easy Impossible Coconut Custard Pie image

Make and share this Super Easy Impossible Coconut Custard Pie recipe from Food.com.

Provided by Karen..

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

4 eggs
2 cups milk
1/2 cup flaked coconut
1/4 cup butter
1/2 cup sugar
1/2 cup biscuit mix (Bisquick)

Steps:

  • Preheat oven to 350°F.
  • Blend all ingredients in blender or food processor.
  • Grease and flour a 10-inch pie plate.
  • Pour mixture in pan and bake for 45 minutes or until custard is set.
  • Chill well before serving.

Nutrition Facts : Calories 232.5, Fat 13.1, SaturatedFat 7.5, Cholesterol 117, Sodium 212.3, Carbohydrate 23.3, Fiber 0.7, Sugar 15.5, Protein 6

FAST AND EASY COCONUT CUSTARD PIE



Fast and Easy Coconut Custard Pie image

This is a fabulously easy pie that looks like you worked really hard! It makes its own crust and can be prepared and in the oven in no time. I found the original recipe in the "More With Less" cookbook and modified it slightly.

Provided by ladypit

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
6 tablespoons butter
1/2 cup flour
2 cups skim milk (or use regular but skim is all I have)
1 teaspoon vanilla
1 cup sweetened flaked coconut
3/4 cup sugar

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.

Nutrition Facts : Calories 298.1, Fat 15.4, SaturatedFat 10, Cholesterol 117.1, Sodium 178.7, Carbohydrate 33.9, Fiber 0.7, Sugar 23.9, Protein 6.8

SO EASY COCONUT PIE



So Easy Coconut Pie image

This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.

Provided by Redneck Epicurean

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 inch) unbaked pie crusts
1 cup flaked coconut
3/4 cup Splenda granular
2 eggs, lightly beaten
1 tablespoon flour
4 tablespoons butter, melted
1 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together and pour in pie shell.
  • Bake 30-45 minutes or until firm.

IMPOSSIBLY EASY COCONUT PIE



Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
  • In medium bowl, stir all ingredients until blended. Pour into pie plate.
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

EASY COCONUT CUSTARD PIE



Easy Coconut Custard Pie image

Simple, rich and delicious! Even better served warm with vanilla or butter pecan ice cream! (Makes it's own crust.)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup milk
1 cup whipping cream (can sub. milk)
1 cup sugar
4 eggs
1/2 cup flour
6 tablespoons unsalted butter, very soft,cut up
2 teaspoons good vanilla (don't buy the immitation stuff)
1/2 teaspoon rum extract
1/2 teaspoon salt
1 1/4 cups Baker's angel flake sweetened coconut

Steps:

  • In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
  • Scrape bowl, and mix or whisk again til very well mixed.
  • Add coconut, and mix/whisk in well.
  • Pour into a 9" or 10" deep-dish greased pie plate.
  • Bake at 350º for 50-55 minute or til set.
  • Serve warm, room temperature or chilled.
  • ***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
  • Pie will sink slightly after cooling a bit.
  • Good with vanilla or butter pecan ice cream when served slightly warm!

Nutrition Facts : Calories 485.6, Fat 31.1, SaturatedFat 18.4, Cholesterol 231.6, Sodium 277.4, Carbohydrate 44.8, Fiber 0.3, Sugar 33.9, Protein 7.5

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell

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.

EASY COCONUT CUSTARD PIE



Easy Coconut Custard Pie image

Make and share this Easy Coconut Custard Pie recipe from Food.com.

Provided by gailanng

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pastry shells
1 cup flaked coconut
3 eggs
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 425 degrees.
  • Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium mixing bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut.
  • Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 466.6, Fat 22.1, SaturatedFat 10.6, Cholesterol 115.5, Sodium 414.2, Carbohydrate 57.3, Fiber 2.5, Sugar 41.4, Protein 10.7

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