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
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.
LIZZIE'S COCONUT CUSTARD PIE
Member's Choice! Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert...
Provided by Kathie Carr
Categories Pies
Time 35m
Number Of Ingredients 11
Steps:
- 1. Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
- 2. Stir together sugar, flour, and salt. Set aside.
- 3. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
- 4. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
- 5. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
- 6. Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
- 7. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.
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- Prepare and par-bake the pie crust according to the recipe or package directions. Usually 375 degrees F for 10 to 12 minutes. Make sure to use a fork to poke holes all over the crust so it doesn't bubble.
- In a large bowl, whisk together the remaining ingredients then pour the mixture into the par-baked pie crust and bake for 35 to 45 minutes. The center should no longer jiggle when the pie is done. Check halfway through, if the crust is beginning to burn, loosely cover with aluminum foil or a crust guard.
- Remove from the oven and place on a cooling rack and allow to cool completely to room temperature before cutting and serving.
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