CHOCOLATE COCONUT CUSTARD PIE RECIPES

Name: Impossible Coconut Custard Pie
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup(s) bisquick, or gluten free bisquick one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tableorspoon of oil or melted butter.; 3/4 cup(s) sugar; 4 - eggs; 2 cup(s) milk; 1 cup(s) coconut, flaked; 1 teaspoon(s) vanilla; 1 tablespoon(s) butter, softened; MAGICALLY MAKES IT'S OWN CRUST

IMPOSSIBLE COCONUT CUSTARD PIE - JUST A PINCH RECIPES

Impossible Coconut Custard Pie - Just A Pinch Recipes image

This coconut custard pie makes it's own crust!

Provided by Jessina Van Datta @jessinamercy

Categories Pies

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1/2 cup(s) bisquick, or gluten free bisquick one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tableorspoon of oil or melted butter.
3/4 cup(s) sugar
4 - eggs
2 cup(s) milk
1 cup(s) coconut, flaked
1 teaspoon(s) vanilla
1 tablespoon(s) butter, softened
MAGICALLY MAKES IT'S OWN CRUST

Steps:

Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
Bake at 400 degrees for 25-30 minutes until custard sets.

CAN'T-MISS COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT

Can't-Miss Coconut Custard Pie Recipe: How to Make It image

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

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

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, FatContent 15g fat (8g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 345mg sodium, CarbohydrateContent 42g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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