Judyscoconutpie Recipes
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
JUDY'S COCONUT PIE
Make and share this Judy's Coconut Pie recipe from Food.com.
Provided by skat5762
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 325-degrees.
- Beat eggs and gradually add sugar and salt: beat until thick and lemon colored.
- Blend in butter; then flour and milk.
- Add coconut and blend.
- Spoon into pastry shell and bake for 45 minutes to 1 hour, or until set and slightly browned.
- About 15 minutes before finished, sprinkle with remaining coconut.
Nutrition Facts : Calories 2847.3, Fat 157.5, SaturatedFat 110.3, Cholesterol 669.5, Sodium 412.2, Carbohydrate 351.6, Fiber 14.7, Sugar 306.9, Protein 27.5
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- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.
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