MAGIC CRUST CUSTARD PIE
Provided by Sheena
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Put all the ingredients in a blender or food processor.
- Blend for 30 seconds.
- Pour into a 9.5 inch pie plate and sprinkle with nutmeg.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 305.36, Fat 13.7, SaturatedFat 7.53, Carbohydrate 37.44, Fiber 0.35, Sugar 29.48, Protein 7.93, Sodium 156.92, Cholesterol 152.47
IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
NANA'S MAGIC CRUST COCONUT PIE
When you don't have time to roll out your own pie crust.
Provided by NanaPenny B
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Grease a Pie plate and Heat oven to 350 degrees. In a large mixing bowl, add sugar and flour, stir well. Beat the eggs in a smaller separate bowl. Add the beaten eggs to the dry mixture then add the remaining ingredients to the mixing bowl and stir well.
- 2. After all ingredients are mixed, pour into the greased pie plate and bake at 350 degrees for 45 minutes. Center of pie may not be set but should become firmer as the pie cools.
- 3. When completely cool, serve with your favorite warm beverage for a splendid and refreshing dessert.
COCONUT PIE
Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
NANA'S PIE CRUST
This recipe comes from my Nana growing up. She gave me the recipe and my husband says it's the best he's ever eaten. And for me that's a HUGE compliment because he's got some great cooks in his family. I use this recipe for pot pies as well as dessert pies.
Provided by Mrs.Chance
Categories Dessert
Time 15m
Yield 2 9 inch crusts, 8 serving(s)
Number Of Ingredients 5
Steps:
- In medium mixing bowl combine flour, salt and sugar.
- Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
- Add water.
- On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
- Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
- To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
- Brush top crust with milk for a beautiful golden brown.
Nutrition Facts : Calories 289.7, Fat 19.5, SaturatedFat 5.9, Sodium 291.9, Carbohydrate 25.4, Fiber 0.8, Sugar 1.7, Protein 3.2
MAGIC CRUST CUSTARD PIE
A PIE UNDER 60 MINUTES ? I got this from Robyn in Hartford and Her Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!
Provided by CHEF GRPA
Categories Pie
Time 50m
Yield 1 PIE, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients into a blender. Blend for 30 seconds.
- Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
- Bake at 350*F. for 45 minutes. The flour will settle to make its own crust.
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
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