RECIPES FOR COCONUT CUSTARD PIE RECIPES
COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT
"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.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 214 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
COCONUT CUSTARD PIE V RECIPE | ALLRECIPES
This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.
Provided by sal
Categories Desserts Pies Custard and Cream Pies Meringue Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 - 9 inch pies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
Nutrition Facts : Calories 316.7 calories, CarbohydrateContent 48.3 g, CholesterolContent 53.7 mg, FatContent 12.1 g, FiberContent 1.4 g, ProteinContent 4.6 g, SaturatedFatContent 5.2 g, SodiumContent 176.8 mg, SugarContent 34.1 g
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Reviews 4.3
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Category Desserts, Pies, Custard and Cream Pies, Coconut Pie Recipes
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Calories 331.3 calories per serving
- Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.
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COCONUT CUSTARD PIE RECIPE - FOOD.COM
Make and share this Coconut Custard Pie recipe from Food.com.
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 290.1 per serving
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Reviews 4.5
Total Time 1 hours 5 minutes
Calories 290.1 per serving
- Chill and cover with whipped cream and then sprinkle w/ toasted coconut.
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COCONUT CUSTARD PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE
Andrew Zimmern’s Kitchen AdventuresT.W. Graham & Co., a small neighborhood café and family low-country restaurant in the teeny town of McClellanville, South Carolina serves the best coconut pie of its kind—not too fancy, not complicated—and it tastes like someone’s mother made it, assuming your mom loved coconut pie and made it all the time. Food has that power: It’s a connector, a universal, and while I know that in my head, I don’t always feel it in my heart. That day, though, there was no misunderstanding at all.—Andrew Zimmern
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FAST AND EASY COCONUT CUSTARD PIE RECIPE - FOOD.COM
This is a fabulously easy pie that looks like you worked really hard! It makes its own crust and can be prepared and in the oven in no time. I found the original recipe in the "More With Less" cookbook and modified it slightly.
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Calories 298.1 per serving
- Pour it into the pie plate and bake for 50-60 minutes.
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CAN'T-MISS COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
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- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
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COCONUT CUSTARD PIE – COCONUTMILKIDEAS
Pour coconut mixture into pre-baked pie shell and sprinkle with coconut. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper. Add pie weights or 2 cups uncooked rice or beans.
From coconutmilkideas.com
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COCONUT CUSTARD PIE – COCONUTMILKIDEAS
Pour coconut mixture into pre-baked pie shell and sprinkle with coconut. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.
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COCONUT CUSTARD PIE - RECIPE GIRL®
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COCONUT CUSTARD PIE RECIPE - JESSICA GAVIN
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COCONUT CUSTARD PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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Nov 21, 2020 - Explore Shirley Ford's board "Coconut custard pie" on Pinterest. See more ideas about recipes, desserts, dessert recipes.
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COCONUT CUSTARD PIE RECIPE - GROUP RECIPES
Preheat oven to 425°F. Toast 1/2 cup coconut; set aside. Bake pie crust 8 minutes, cool slightly. In medium bowl, beat eggs. Add sweetened condensed milk water, vanilla, salt and nutmeg, mix well. Stir in remaining 1/2 cup coconut. Pour into crust.
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