Dads Coconut Custard Pie Recipes

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.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

Steps:

• Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
• While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
• Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

Steps:

• To make crust:
• In a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal.
• Add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball.
• Remove dough from machine and flatten it.
• Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 375°.
• Roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan.
• Trim edges to extend about an inch over sides of pan.
• Fold overhang under and crimp edges decoratively, using your fingers.
• Line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice.
• Bake 12 to 15 minutes.
• Carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes.
• Remove and let cool on a rack.
• To make filling:
• Scald milk in a small saucepan.
• In a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk.
• Mix in vanilla and coconut.
• Pour mixture into pastry shell.
• Sprinkle with nutmeg.
• Increase oven temperature to 425° and bake on lower rack about 30 minutes, until custard is firm.
• Refrigerate until chilled, about 4 hours.