Fast And Easy Coconut Custard Pie Food

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 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.

EASY COCONUT CUSTARD PIE

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!

IMPOSSIBLY EASY COCONUT PIE

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.

CAN'T-MISS COCONUT CUSTARD PIE

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.

COCONUT CUSTARD PIE III

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.

EASY COCONUT PIE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.