Lauriees Coconut Custard Pie Recipes

COCONUT CUSTARD PIE I

Coconut Custard Pie I image

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

Ingredients

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

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

BEST COCONUT CUSTARD PIE RECIPE

Best Coconut Custard Pie Recipe image

This recipe for coconut custard pie is a celebration of custard's elegant simplicity, and you're bound to fall in love with it.

Provided by Miriam Hahn,Tasting Table Staff

Categories dessert

Time 55m

Number Of Ingredients 8

Ingredients

2 eggs
½ cup butter, cubed
1 cup sugar
2 tablespoons all-purpose flour
3/4 cup milk (any type)
1 cup + 3 tablespoons flaked coconut
½ teaspoon vanilla extract
1 frozen pie crust

Steps:

Preheat oven to 350 F.
In a large bowl, beat the eggs lightly.
Cut the butter into small cubes, and add to the bowl along with the sugar.
Set an electric mixer to medium speed, and mix until blended.
Add in the flour, and blend again.
Add the milk, and blend again.
Stir in the coconut and vanilla.
Pour the coconut custard into the pie shell.
Top with the remaining coconut flakes.
Bake for 45 to 50 minutes, until firm.
Let the pie cool for 1 hour before slicing and serving. Top with whipped cream, if desired.

Nutrition Facts : Calories 405 calories, Carbohydrate 44 g carbohydrates, Cholesterol 73 mg cholesterol, Fat 25 g fat, Fiber 2 g fiber, Protein 4 g protein, SaturatedFat 14 g saturated fat, ServingSize 0 g, Sodium 146 mg, Sugar 27 g, TransFat 0 g

COCONUT CUSTARD PIE

Coconut Custard Pie image

"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

Ingredients

1/2 cup sweetened shredded coconut
1 refrigerated pastry shell (9 inches)
4 large eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

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.

LAURIEE'S COCONUT CUSTARD PIE

Lauriee's Coconut Custard Pie image

This is my mothers recipe. I have used it for years. She was the best cook.

Provided by JoAnn

Categories Coconut Pie

Yield 16

Number Of Ingredients 8

Ingredients

4 eggs
1 (3.5 ounce) package flaked coconut
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
2 teaspoons cornstarch
½ cup butter, melted
1 teaspoon vanilla extract
2 unbaked 9 inch pie crust

Steps:

Blend the eggs, sugar, and cornstarch. Add the melted butter, milk, and vanilla; stir well. Pour filling into pie shells. Sprinkle with coconut.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until firm.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 36 g, Cholesterol 68.6 mg, Fat 18.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.1 g, Sodium 223.4 mg, Sugar 24.3 g

LAURIEE'S COCONUT CUSTARD PIE

Lauriee's Coconut Custard Pie image

This is my mothers recipe. I have used it for years. She was the best cook.

Provided by JoAnn

Categories Coconut Pie

Yield 16

Number Of Ingredients 8

Ingredients

4 eggs
1 (3.5 ounce) package flaked coconut
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
2 teaspoons cornstarch
½ cup butter, melted
1 teaspoon vanilla extract
2 unbaked 9 inch pie crust

Steps:

Blend the eggs, sugar, and cornstarch. Add the melted butter, milk, and vanilla; stir well. Pour filling into pie shells. Sprinkle with coconut.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until firm.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 36 g, Cholesterol 68.6 mg, Fat 18.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.1 g, Sodium 223.4 mg, Sugar 24.3 g

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