Coconut Custard Pie Iii Recipes

COCONUT CUSTARD PIE

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

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.

CUSTARD PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
• Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

COCONUT CUSTARD PIE I

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.

CAN'T-MISS COCONUT CUSTARD PIE

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.

COCONUT CUSTARD PIE

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.

COCONUT CUSTARD PIE

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.