Lemon Coconut Custard Pie Recipes

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

LEMON CUSTARD PIE

Steps:

• Make graham cracker crust:
• Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
• Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
• Make lemon custard filling:
• Reduce oven temperature to 325°F.
• Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
• Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
• Strain custard through a fine sieve into another bowl, then pour into crust.
• Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).

" LEMON COCONUT CUSTARD" PIE

Steps:

• NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
• Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
• Pour into pie crust.
• Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
• Can be served with Cool-Whip or other favored whipped topping.

COCONUT AND LEMON CREAM PIE

Steps:

• Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
• Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
• Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
• Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
• Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
• Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

LEMON COCONUT BUTTERMILK PIE

Steps:

• While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
• Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
• Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
• Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

EASY LEMON-COCONUT CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.

LEMON IMPOSSIBLE PIE

Steps:

• Mix all ingredients in a bowl using a spoon or hand whisk.
• Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
• When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
• Serve on its own or with a blob of vanilla ice cream!

LEMON CUSTARD PIE

Steps:

• 1. Heat oven to 375. Prepare 9 inch pie pan with crust. I prick the crust all over with a fork, bottom and sides. Bake crust for five minutes. Remove...set aside.
• 2. In a bowl mix together sugars,& salt. Scald milk, remove from stove. Beat together corn starch, lemon juice,and beaten eggs . Beat well in to the hot milk. I cooked all for a couple minutes on the stove...stirring all the time., to start the setting process. ****Optional...you can add a couple drops of yellow food coloring..to your liking. Only for color. MIX in well....
• 3. Pour into the crust.. Sprinkle top with nutmeg. Place on center rack. I put a sheet of aluminum foil on the rack under the pie...incase of drips! Bake for abour 50-60 minutes... When half way baked..carefully cover edges with aluminum foil.....so they do not get to brown...like mine did!! Test with a knife. edge of pie will thicken first...center will be almost set. Remove to a rack to cool. Refrigerate till serving time.