Gluten Free Coconut Custard Pie Food
GLUTEN-FREE IMPOSSIBLY EASY COCONUT PIE
Enjoy this impossibly easy pie made using Bisquick™ Gluten Free Pancake & Baking Mix that can be ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
- In large bowl, stir together all ingredients until blended. Pour into pie plate.
- Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 27 g, TransFat 0 g
GLUTEN FREE COCONUT CUSTARD PIE
It layers into crust, custard and coconut topping. My husband got this from "Shawn Floriduh-Hillbilly Recipes" on FaceBook
Provided by JanaBird
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combone all ingredients mix well and pour into 9 inch buttered pie pan.
- Bake 350 degrees for 50-60 minutes or until golden brown and knife inserted in the center comes out clean.
Nutrition Facts : Calories 295.3, Fat 14.9, SaturatedFat 9.8, Cholesterol 101.5, Sodium 174.6, Carbohydrate 35.6, Fiber 2.6, Sugar 28.6, Protein 6
IMPOSSIBLE COCONUT CUSTARD PIE
This coconut custard pie makes it's own crust!
Provided by Jessina Van Datta
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
- 2. Bake at 400 degrees for 25-30 minutes until custard sets.
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Ratings 16Category DessertCuisine AmericanTotal Time 36 mins
- To make the topping: chill a large mixing bowl and whisk attachments of a mixer in the freezer for 10 minutes. Scrape out the top of the chilled and thickened coconut cream (leaving the liquid behind) and place the hardened coconut cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, confectioners’ sugar, and corn starch and mix for 1 minute until creamy and smooth. Use immediately or cover and refrigerate. Place in an air-tight container and refrigerate the coconut whip for up to 3 days. Before serving the pie, spread the coconut whip on top of the pie.
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- First, whisk the flours, salt, sugar, and xanthan gum together in a large metal bowl, then chill the flour in the fridge for 15 minutes. Then remove the bowl, take the butter out of the fridge (it should be very cold, but not frozen) and slice into 1/2 inch cubes. toss the butter cubes in the flour to coat. Carefully press each chunk so that it separates into two flatter pieces, and toss everything again to coat. Slowly pour in 1/4 cup of ice-cold water (I put a handful of ice cubes into a large glass of chilled water) and, using your hands, toss everything together again to combine. This is hydrating your dough! Continue to add about a tablespoon of ice water at a time, tossing everything and carefully pressing it together to feel if the dough is hydrated. The dough should be able to be pressed together without crumbling apart, but should NOT be wet or sticky. Do not add too much water, and do not mix the butter completely into the flour (the large bits of butter will make a flakier d
- First, toast your coconut. Spread the unsweetened, desiccated coconut in a large frying pan and heat over meadium, stirring frequently, until coconut begins to turn golden. Do not burn! Remove from heat once most of the coconut is golden brown and spread on a plate or paper towel to cool.
- While the pie cools, make your topping. Spread your unsweetened, flaked coconut in a large frying pan and heat over medium, stirring frequently, until the flakes turn golden brown. Remove and let cool on a paper towel.
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