COCONUT CREAM ICEBOX PIE RECIPES

COCONUT CUSTARD IMPOSSIBLE ICEBOX PIE | JUST A PINCH RECIPES

Coconut Custard Impossible Icebox Pie | Just A Pinch Recipes image

This recipe has been around for DECADES but it's always a family favorite, especially in the summer. The Bisquick settles to the bottom to make a "crust." (Not really, but it firms up enough to serve.) I like mixing it up in the blender, then pouring it into a pie dish. That makes it good & quick. What's so "impossible" about that? =^..^=

Provided by Fran Miller @TchrLdy71

Categories Pies

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 cup(s) milk
1/2 cup(s) bisquick
3/4 cup(s) white sugar
4 - eggs
4 tablespoon(s) (1/2 stick) butter or margarine
1 1/2 teaspoon(s) vanilla extract
1 cup(s) flaked coconut

Steps:

Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
Bake pie at 350 degrees F for 35-40 minutes, until pie is set and coconut is golden brown. Cool for 30 minutes, then refrigerate until chilled before serving.
Refrigerate any leftovers. As if! =^..^=

COCONUT CREAM PIE RECIPE | ALLRECIPES

Coconut Cream Pie Recipe | Allrecipes image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories Desserts Pies Custard and Cream Pies Coconut Pie Recipes

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1?½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
Place a strainer over a clean mixing bowl; set aside.
Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, CarbohydrateContent 51.1 g, CholesterolContent 121.2 mg, FatContent 18.8 g, FiberContent 1.5 g, ProteinContent 6.9 g, SaturatedFatContent 9.1 g, SodiumContent 293.4 mg, SugarContent 32.9 g

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