FROZEN COCONUT CUSTARD PIE RECIPES
COCONUT CUSTARD PIE RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.
QUICK COCONUT CREAM PIE RECIPE: HOW TO MAKE IT
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
Nutrition Facts : Calories 338 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
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This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri
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