Pioneer Woman Coconut Custard Pie Food

SHORTCUT COCONUT CREAM PIE

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

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.

PIONEER WOMAN COCONUT CUSTARD PIE

Steps:

• Start by preheating your oven to 325 degrees F.
• Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
• Combine sugar, flour, and salt in a medium bowl and mix well.
• Go ahead and milk, butter, eggs, vanilla, almond, and nutmeg, make sure to stir until everything is combined well.
• Stir in the coconut flakes and mix well, then finish by pouring the filling into the pie shell.
• Place Your Pioneer Woman custard pie on the bottom rack of the oven and allow it to for about 45 to 55 minutes bake until the filling is firm and starting to puff up and the top of the pie is a golden color.
• The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
• Finally allow your Pioneer Woman Coconut custard pie to cool completely to room temperature before slicing it.