PIONEER WOMAN CUSTARD PIE RECIPES

Name: Coconut Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 3/4 cup sugar; 2 teaspoons self-rising flour; 1/2 teaspoon nutmeg; 1/4 stick butter or margarine, melted; 3 eggs, beaten; 1 teaspoon vanilla extract; 1 cup milk; 1 cup fresh or frozen grated coconut; 1 unbaked 9-inch pie shell

COCONUT CUSTARD PIE RECIPE - FOOD NETWORK

Coconut Custard Pie Recipe - Food Network image

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

Ingredients

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell

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.

CRèME BRûLéE - THE PIONEER WOMAN – RECIPES, COUNTRY ...

Crème Brûlée - The Pioneer Woman – Recipes, Country ... image

Today is a very special day. It’s a special day because I’m sharing with you my favorite dessert on earth.

Provided by Ree Drummond

Categories dessert main dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

4 c. Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
10 whole Egg Yolks
3/4 c. Sugar
6 tbsp. Superfine (Baker's) Sugar

Steps:

Preheat oven to 325 degrees.Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.Whip egg yolks with the sugar until pale yellow and thick. Strain cream using a fine mesh strainer.Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap. To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.Serve immediately!

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