HOW DO YOU MAKE COCONUT CUSTARD PIE RECIPES
COCONUT CUSTARD PIE RECIPE | MARTHA STEWART
We skipped the cream on top to let the tropical custard filling be the star.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 1 hours
Prep Time 30 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
- While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
- 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.
Nutrition Facts : Calories 311 g, FatContent 19 g, ProteinContent 5 g
COCONUT CUSTARD PIE III RECIPE | ALLRECIPES
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
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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Category Desserts, Pies, Custard and Cream Pies, Coconut Pie Recipes
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- 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.
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OLD FASHIONED COCONUT CUSTARD PIE - EVERYDAY EILEEN
A delicious coconut custard pie filled with coconut flavor and not too sweet. Super easy to prepare using coconut cream, milk, coconut extract, coconut flakes, and a flaky pastry shell. One of my most popular requested recipes.
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Calories 357 kcal per serving
- To Make Old Fashioned Coconut Cream Pie using a hand mixer
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COCONUT PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. —Mary McGuire, Graham, North Carolina
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Total Time 60 minutes
Category Desserts
Calories 382 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 382 calories per serving
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
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MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
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Reviews 3.5
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Reviews 3.5
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- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
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COCONUT CREAM PIE RECIPE | MARTHA STEWART
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's version of the classic dessert.
From marthastewart.com
Reviews 3.3
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- Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.
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Total Time 90 minutes
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