COCONUT CUSTARD PIE
"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
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 I
Coconut custard - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
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, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g
COCONUT CUSTARD PIE III
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
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
DELICIOUS COCONUT CUSTARD PIE
Very tasty, creamy textured pie. got recipe from another sight some time ago. family and friends love it. If crust and filling starts to brown to fast, lightly cover with aluminum foil.. Filling may look grainy when mixing is completed, that's ok, finished product will be fine. .
Provided by nita 284904 souther
Categories Dessert
Time 55m
Yield 1 PIE, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F In a large bowl using a hand held electric mixer on low speed, beat butter until just creamy. add sugar, a little at a time until well mixed. Add eggs mixing just till well blended. Stir in the flour.
- Mix in a little amount of the milk at a time beating to blend. add coconut and vanilla extract; mix well.
- Pour into unbaked pie shell. Sprinkle top of pie with a small amount of coconut. Bake 40-60 minutes or until there is no jiggling when slightly shaken. Mine took 60 minutes, however; check after 40 minutes.
COCONUT CUSTARD PIE
Provided by Food Network
Time 2h
Yield 1 9-inch pie
Number Of Ingredients 8
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
This delicious vegan pie was another wildly popular dessert at my market bakery. The crumbly oat crust goes great with the cool, creamy filling. And, if awesome taste is not enough to tempt you, it's quick and easy to prepare.
Yield serves 8
Number Of Ingredients 10
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 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.
EASY COCONUT CUSTARD PIE
Simple, rich and delicious! Even better served warm with vanilla or butter pecan ice cream! (Makes it's own crust.)
Provided by Wildflour
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
- Scrape bowl, and mix or whisk again til very well mixed.
- Add coconut, and mix/whisk in well.
- Pour into a 9" or 10" deep-dish greased pie plate.
- Bake at 350º for 50-55 minute or til set.
- Serve warm, room temperature or chilled.
- ***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
- Pie will sink slightly after cooling a bit.
- Good with vanilla or butter pecan ice cream when served slightly warm!
Nutrition Facts : Calories 485.6, Fat 31.1, SaturatedFat 18.4, Cholesterol 231.6, Sodium 277.4, Carbohydrate 44.8, Fiber 0.3, Sugar 33.9, Protein 7.5
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- In a large bowl, whisk together the remaining ingredients then pour the mixture into the par-baked pie crust and bake for 35 to 45 minutes. The center should no longer jiggle when the pie is done. Check halfway through, if the crust is beginning to burn, loosely cover with aluminum foil or a crust guard.
- Remove from the oven and place on a cooling rack and allow to cool completely to room temperature before cutting and serving.
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