Coconut Lime Custard Pie Recipes

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.

LIME & COCONUT CREAM PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

COCONUT LIME CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
• Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
• Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
• Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.

COCONUT CUSTARD PIE

Steps:

• Preheat the oven to 350°F.
• In a food processor, blend the tofu, silken tofu, canola oil, agave nectar, lemon juice, vanilla extract, lemon extract, and salt, scraping down the bowl often, until very smooth. This will take some time. When the mixture is completely smooth, add the coconut and blend just until combined. Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set. Remove from the oven and let cool to room temperature before refrigerating. The pie gets firmer as it cools in the refrigerator.

COCONUT LIME CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
• Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
• Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40-45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve with sweetened whipped cream, lime curls or fruit of choice.