Grandmas Coconut Custard Pie Recipes

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

GRANDMA'S COCONUT CUSTARD

Steps:

• In a 1-1/2 Qt. sauce pan stir together egg yolks and sugar ; gradually stir in cream ; add butter & vanilla. Cook over low heat , stirring constantly until mixture thickens , and coats to a metal spoon, 15-20 minutes ; DO NOT BOIL.
• Cool custard for about 15-20 minutes.
• Spread coconut on a shallow baking sheet ; toast in a preheated 350° oven , stirring occasionally , until lightly browned , 15-20 minutes ; cool.
• Reserve about 1/3rd cup toasted coconut to garnish cake.
• Stir remaining coconut into the custard ; Refrigerate until thoroughly chilled ; at least 2 hrs.
• Use as directed for Grandma's Coconut Cake recipe.
• https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-cake/cake

GRANDMA'S COCONUT CUSTARD PIE

Steps:

• Combine eggs, salt and sugar.
• Add milk and vanilla slowly.
• Line pie pan with prepared pastry and pour in filling.
• Sprinkle with nutmeg and coconut.
• Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.

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.

GRANDMA'S CHOCOLATE CUSTARD PIE

Steps:

• Mix sugar, flour, and cocoa powder together in a bowl until well combined.
• Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
• Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
• Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
• Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

GRANDMA'S CUSTARD PIE (YELLOW PIE)

Steps:

• Preheat oven to 400 degrees F.
• Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside.
• In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract.
• Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top.
• Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.

GRANNY'S COCONUT PIE

Steps:

• Put coconut in a bowl. Pour milk over and set aside.
• Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
• Stir in coconut and milk.
• Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
• Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
• Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.