Coconut Custard Pie Recipes

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CAN'T-MISS COCONUT CUSTARD PIE



Can't-Miss Coconut Custard Pie 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

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

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, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CUSTARD PIE



Coconut Custard Pie image

We skipped the cream on top to let the tropical custard filling be the star.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
1/2 cup sweetened shredded coconut, toasted

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, Fat 19 g, Protein 5 g

COCONUT CUSTARD PIE



Coconut Custard Pie image

There are two types of Southerners in the world: coconut "cream" pie people and coconut "custard" pie people-while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut. The coconut shreds in the pie both enhance the flavor and give a slight crunch and chew to an otherwise smooth pie. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.To make the coconut custard, we use a can of coconut cream rather than coconut milk because it's creamier and thicker than the milk, making the custard all the more irresistible. We also use coconut extract to maximize the coconut taste. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table.

Provided by Micah A Leal

Time 4h35m

Number Of Ingredients 12

1 Single-Crust Pie Pastry Dough
2/3 cup sugar
3 tablespoons cornstarch
2 1/2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup whole milk
4 large egg yolks
1 (13.66-oz.) can coconut cream*
1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut
Whipped cream for garnish
Toasted coconut chips for garnish (optional)

Steps:

  • Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 30 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust is completely cooked and lightly browned, 15 to 20 minutes. Remove and set aside to cool.
  • In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add the milk, whisking constantly, until dry ingredients are fully dissolved. Add egg yolks and coconut cream and whisk to combine. Place over medium-high heat and whisk constantly until mixture thickens and bubbles appear on the surface. Reduce heat to medium-low and continue whisking for an additional minute. Remove from heat and stir in coconut extract and sweetened shredded coconut. Use a fine wire-mesh strainer to strain the mixture into the prepared pie shell, spreading the mixture evenly. Chill at least 2 hours or overnight.
  • Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.

COCONUT CUSTARD PIE III



Coconut Custard Pie III image

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 Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

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, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Food Network

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 8

9 inch pie crust, prepared or home made
2 1/2 cups heavy cream
3 cups grated fresh coconut
4 large eggs
1/3 cup sugar
2 teaspoons vanilla
1/2 cup grated toasted coconut
Lightly whipped cream and additional toasted coconut for garnish

Steps:

  • Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 minutes. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 minutes more or until golden. Transfer the shell to a rack and let cool. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the mixture stand for 20 minutes, or until it is room temperature. Transfer the coconut milk to the food processor and blend it for 1 minute. Strain the mixture through a sieve lined with cheesecloth to extract all of the liquid, and add the eggs, sugar, vanilla and salt. Stir in the remaining 1 cup coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add enough hot water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty minutes or until the edges of the custard are set. The center of the custard will still be a bit loose. Add additional toasted coconut to the top of the custard and bake for another 10 minutes.
  • Suggested wine -1986 Chateau Climens (Sauternes - Barsac)

COCONUT CUSTARD PIE



Coconut Custard Pie 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

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

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, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

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.

COCONUT CUSTARD PIE



Coconut Custard Pie image

This is an old recipe from my aunt. it is important to strain the custard! if you do this, I guarantee you will never have a "watery" pie! If you want to save some calories, you can always make the custard in a pie pan and bake it in a "bain-marie".

Provided by socholy

Categories     Pie

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

4 eggs
1/2 teaspoon salt
1 teaspoon vanilla
nutmeg
1/2 cup sugar
2 1/2 cups milk
1 cup coconut
1 pie shell, uncooked

Steps:

  • Beat eggs slightly and add sugar and salt. Add milk and vanilla.
  • Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
  • Bake at 450 for 10 minutes, then 350 for 20 minutes.

COCONUT CUSTARD PIE



Coconut Custard Pie image

Make and share this Coconut Custard Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 58m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 7

6 tablespoons butter
3 large eggs, beaten
1/4 cup buttermilk
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup flaked coconut
1 pie crust (see Basic Butter Crust)

Steps:

  • Pre-heat oven to 375 degrees.
  • Prepare basic pie crust and line a pie plate.
  • Set aside.
  • In a large glass bowl melt the butter in the microwave.
  • Mix together the eggs, buttermilk, sugar, vanilla and coconut.
  • Whisk egg mixture into the melted butter.
  • Pour into the unbaked pie crust.
  • Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.

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