Coconut Custard Zucchini Pie Recipes

COCONUT CUSTARD PIE

Steps:

• Preheat oven to 375 degrees.
• Roll out pastry and use it to line 9- or 10-inch pie tin or plate. Build up a slight rim and flute it.
• Line pastry with a round of aluminum foil, pressing it down. Place pie tin or plate on baking sheet and place in oven. Bake 5 minutes and remove foil. Bake 5 minutes longer.
• Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.

ZUCCHINI CUSTARD PIE

Steps:

• Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
• Pull out seeds so only the flesh of the zucchini is left.
• Put all the ingredients into a large blender.
• Blend until well mixed.
• Pour into unbaked pie shells.
• Sprinkle well with cinnamon and nutmeg.
• Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
• Let cool on the counter for approximately 1 hour.
• Refrigerate well and serve.
• Its always best topped with whipped cream.

COCONUT CUSTARD PIE

Steps:

• Preheat the oven to 375°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• Spread the shredded coconut onto a baking sheet. Toast in a 350°F oven for 2 minutes. Watch carefully as the coconut can brown easily. Toss with a spatula and toast for 1 more minute or until golden brown. Remove from oven and let cool.
• To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated. Stir the toasted coconut into the filling. Pour the filling into the pie shell.
• To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
• Coconut Custard Pie should be served cold. It can be stored in the refrigerator for up to 3 days.