FAST AND EASY COCONUT CUSTARD PIE
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
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
SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE
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
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
CAN'T-MISS COCONUT CUSTARD PIE
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
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 - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
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
IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT CUSTARD PIE III
A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.
Provided by Susan Hadobas
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g
DELICIOUS COCONUT CUSTARD PIE
Very tasty, creamy textured pie. got recipe from another sight some time ago. family and friends love it. If crust and filling starts to brown to fast, lightly cover with aluminum foil.. Filling may look grainy when mixing is completed, that's ok, finished product will be fine. .
Provided by nita 284904 souther
Categories Dessert
Time 55m
Yield 1 PIE, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F In a large bowl using a hand held electric mixer on low speed, beat butter until just creamy. add sugar, a little at a time until well mixed. Add eggs mixing just till well blended. Stir in the flour.
- Mix in a little amount of the milk at a time beating to blend. add coconut and vanilla extract; mix well.
- Pour into unbaked pie shell. Sprinkle top of pie with a small amount of coconut. Bake 40-60 minutes or until there is no jiggling when slightly shaken. Mine took 60 minutes, however; check after 40 minutes.
OLD FASHIONED COCONUT CUSTARD PIE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 9-inch pie
Number Of Ingredients 20
Steps:
- Prepare and chill the dough.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
- Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
- Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
- In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
- In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
- Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
- Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
GRANDMA'S COCONUT CUSTARD PIE
Make and share this Grandma's Coconut Custard Pie recipe from Food.com.
Provided by 2rosebud
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt and sugar.
- Add milk and vanilla slowly.
- Line pie pan with prepared pastry and pour in filling.
- Sprinkle with nutmeg and coconut.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.
Nutrition Facts : Calories 302.2, Fat 16.3, SaturatedFat 7.4, Cholesterol 118.6, Sodium 293.1, Carbohydrate 31.6, Fiber 1.2, Sugar 16.8, Protein 7.8
COCONUT CREAM PIE IX
Flaked coconut is folded into a custard made with egg yolks and thickened with flour.
Provided by Sara
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
- In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.
- Chill for several hours or overnight before serving.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 41.5 g, Cholesterol 120.1 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 9.3 g, Sodium 190.2 mg, Sugar 24.2 g
COCONUT CUSTARD PIE
Steps:
- Preheat the oven to 375°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
- Spread the shredded coconut onto a baking sheet. Toast in a 350°F oven for 2 minutes. Watch carefully as the coconut can brown easily. Toss with a spatula and toast for 1 more minute or until golden brown. Remove from oven and let cool.
- To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated. Stir the toasted coconut into the filling. Pour the filling into the pie shell.
- To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
- Coconut Custard Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE
No muss, no fuss, just a delicious pie that is ready for the oven in five minutes. Forms its own crust with a fabulous custard filling and the coconut topping toasts as the pie bakes.
Provided by Marie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
- Pour into greased 10" pie plate.
- Sprinkle coconut on top (optional).
- Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
- Cool completely before cutting.
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- Preheat the oven to 400 degrees. Spread the coconut flakes out on a baking sheet and toast for 5 minutes. Stir and toast an additional 3 minutes, or until golden brown. Allow to cool. Pulse in a food processor for a smoother custard or leave whole for a more pronounced coconut texture.
- Meanwhile, place a sheet of parchment paper in the pie crust and fill with pie weights or dried beans. Bake the crust for 15 minutes, or until the edges are starting to brown. Remove from the oven, remove the pie weights and parchment, and prick the bottom all over with a fork. Return to the oven and bake an additional 6-7 minutes or until the bottom is starting to brown. Remove from the oven.
- Optional step, but recommended: Whisk together the leftover egg white and 1 Tablespoon water. Brush all over the crust, sprinkle the edges with sugar, and return to the oven for about 2 minutes or until hard and shiny. This helps seal the crust and prevents a soggy bottom.
- To make the coconut custard filling, beat together the eggs and yolk until smooth. Add the sugar, vanilla, salt, and nutmeg and beat again until well combined. Stir in the milk and coconut.
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