COCONUT CUSTARD PIES RECIPES

COCONUT CUSTARD PIE I RECIPE | ALLRECIPES

Coconut Custard Pie I Recipe | Allrecipes image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories Desserts Pies Custard and Cream Pies Coconut Pie Recipes

Yield 1 pie

Number Of Ingredients 9

Ingredients

½ cup butter
1?½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

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, CarbohydrateContent 55.9 g, CholesterolContent 79.4 mg, FatContent 23.6 g, FiberContent 1.9 g, ProteinContent 4.6 g, SaturatedFatContent 12.5 g, SodiumContent 256.7 mg, SugarContent 42.7 g

COCONUT CUSTARD PIE III RECIPE | ALLRECIPES

Coconut Custard Pie III Recipe | Allrecipes image

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 Pies Coconut Pie Recipes

Yield 1 pie

Number Of Ingredients 8

Ingredients

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2?½ cups milk
1 cup shredded coconut

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, CarbohydrateContent 35.2 g, CholesterolContent 99.1 mg, FatContent 11.8 g, FiberContent 1.1 g, ProteinContent 6.6 g, SaturatedFatContent 5 g, SodiumContent 267.6 mg, SugarContent 26.7 g

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COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.
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Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 214 calories per serving

Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

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COCONUT CUSTARD PIE RECIPE - SOUTHERN LIVING

There are two types of Southerners in the world: coconut "cream" pie people and coconut "custard" pie people—while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut. The coconut shreds in the pie both enhance the flavor and give a slight crunch and chew to an otherwise smooth pie. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.To make the coconut custard, we use a can of coconut cream rather than coconut milk because it's creamier and thicker than the milk, making the custard all the more irresistible. We also use coconut extract to maximize the coconut taste. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table.
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Total Time 4 hours 35 minutes

Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.

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FAST AND EASY COCONUT CUSTARD PIE RECIPE - FOOD.COM

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From food.com
Reviews 5.0
Total Time 1 hours 8 minutes
Calories 298.1 per serving

Pour it into the pie plate and bake for 50-60 minutes.

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COCONUT CUSTARD PIE RECIPE - ANDREW ZIMMERN - FOOD & WINE

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From realsimple.com
Reviews 3
Total Time 7 hours 0 minutes
Calories 471 calories per serving

Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.

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FAST AND EASY COCONUT CUSTARD PIE RECIPE - FOOD.COM

Pour it into the pie plate and bake for 50-60 minutes.

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COCONUT CUSTARD PIE IV RECIPE | ALLRECIPES

Making custard from scratch takes a little longer, but you can really taste the difference!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 5 minutes
Category Desserts, Pies, Custard and Cream Pies, Coconut Pie Recipes
Calories 319 calories per serving

Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour.

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COCONUT CUSTARD PIE RECIPE - MARTHA STEWART

We skipped the cream on top to let the tropical custard filling be the star.
From marthastewart.com
Reviews 3.1
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Category Pie & Tarts Recipes
Calories 311 g per serving

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.

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COCONUT CUSTARD PIE RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 528 per serving

Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.

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COCONUT CUSTARD PIE RECIPE - REAL SIMPLE

From realsimple.com
Reviews 3
Total Time 7 hours 0 minutes
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From myrecipes.com

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