THE BEST COCONUT CUSTARD PIE RECIPE RECIPES

Name: Coconut Custard Pie
Total time: 3 h
Yield: Makes one 9-inch pie
Ingredients: 1 3/4 cups plus 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 5 tablespoons cold vegetable shortening; 5 tablespoons cold unsalted butter, cut into 1/2-inch dice; 1/4 cup ice water; 1 cup sugar; 4 tablespoons unsalted butter, melted; 6 large eggs; 1 cup buttermilk; 2 teaspoons pure vanilla extract; Salt; 2 cups shredded sweetened coconut (6 ounces); Coconut or vanilla ice cream, for serving

COCONUT CUSTARD PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE

Coconut Custard Pie Recipe - Andrew Zimmern | Food & Wine image

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

Provided by Andrew Zimmern

Total Time 3 hours 0 minutes

Yield Makes one 9-inch pie

Number Of Ingredients 13

Ingredients

1 3/4 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
5 tablespoons cold vegetable shortening
5 tablespoons cold unsalted butter, cut into 1/2-inch dice
1/4 cup ice water
1 cup sugar
4 tablespoons unsalted butter, melted
6 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
Salt
2 cups shredded sweetened coconut (6 ounces)
Coconut or vanilla ice cream, for serving

Steps:

Make the Crust
Make the Filling

COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT

Coconut Custard Pie Recipe: How to Make It image

"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

Ingredients

1/2 cup sweetened shredded coconut
1 refrigerated pastry shell (9 inches)
4 large eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

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.

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