UKROP'S COCONUT CUSTARD PIE RECIPE RECIPES

COCONUT CUSTARD PIE I RECIPE | ALLRECIPES

Coconut Custard Pie I Recipe | Allrecipes image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories Desserts Pies Custard and Cream Pies Coconut Pie Recipes

Yield 1 pie

Number Of Ingredients 9

Ingredients

½ cup butter
1?½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
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.

Nutrition Facts : Calories 447.2 calories, CarbohydrateContent 55.9 g, CholesterolContent 79.4 mg, FatContent 23.6 g, FiberContent 1.9 g, ProteinContent 4.6 g, SaturatedFatContent 12.5 g, SodiumContent 256.7 mg, SugarContent 42.7 g

CAN'T-MISS COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT

Can't-Miss Coconut Custard Pie Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

Steps:

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.

Nutrition Facts : Calories 322 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 345mg sodium, CarbohydrateContent 42g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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