Old Fashioned Coconut Custard Pie Recipe 435

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OLD FASHIONED CUSTARD PIE



Old Fashioned Custard Pie image

Growing up we had this pie every year at Thanksgiving and Christmas. It's simple but decadent. If you've never had Custard Pie before, it's a little bit like Creme Brulee in a pie crust. This is wonderful served chilled with REAL whipped cream. Enjoy.

Provided by jillcomeau

Categories     Pie

Time 50m

Yield 1 8" pie, 8 serving(s)

Number Of Ingredients 7

9 inches unbaked pie shells
2 1/2 cups whole milk or 2 1/2 cups half-and-half cream, scalded
3 eggs, lightly beaten
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon real vanilla extract
ground nutmeg, to taste

Steps:

  • Preheat oven to 400 degrees.
  • In a large bowl whisk together eggs, sugar and salt.
  • Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
  • Stir in vanilla.
  • Pour, through a sieve, into the unbaked pie shell.
  • Sprinkle top with ground nutmeg.
  • Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
  • Filling will look wobbly but will set up as it cools.
  • Chill thoroughly and serve with whipped cream.

MY FRIEND'S OLD FASHIONED COCONUT CUSTARD PIE



My Friend's Old Fashioned Coconut Custard Pie image

My good friend & co-worker, Colleen, used to bring this pie to our company pot-lucks. It disappeared like new fallen snow every time, and sometimes caused a scuffle or two...it is that good!! Before she retired she shared the recipe with a few of us. My husband can eat the whole thing in 1 night! On top of that, it is easier...

Provided by Diana Perry

Categories     Pies

Time 1h20m

Number Of Ingredients 9

2 c half and half
1 Tbsp cornstarch
3 large eggs
1/2 c sugar
1/2 stick butter, melted
pinch sea salt
1 tsp vanilla
1-1/4 c coconut, flaked or shredded
9 inch deep dish pie crust

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix eggs and sugar well with hand mixer.
  • 3. Dissolve cornstarch in 1/4 cup of the half and half; add back to remaining half and half, and stir until well combined.
  • 4. Add half and half mixture slowly to the egg/sugar mix, while continuing to beat on low speed; add salt. Stir in the melted butter by hand. Add vanilla and coconut.
  • 5. Pour into pie crust; bake for 45-60 minutes, depending on your oven.
  • 6. Cover edges of pie crust with foil if browning too quickly. Top of pie should be a golden color.

OLD-FASHIONED COCONUT CUSTARD PIE RECIPE - (4.2/5)



Old-Fashioned Coconut Custard Pie Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons all-purpose flour
Pinch of salt
2 eggs, room temperature (I used Jumbos)
1 cup whole milk, warmed to lukewarm
1/2 stick (1/4 c.) butter, melted and cooled to lukewarm
3/4 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut, plus 1/4 cup for top
1 9-inch unbaked pastry pie crust (I used a frozen Pet-Ritz, thawed)

Steps:

  • Place a baking sheet in the oven and preheat to 350° F. Prep pie crust for a one crust baked pie as directed on package. Set aside. In a large mixing bowl, whisk together the sugar, flour, and salt. Whisk in eggs until well incorporated. Whisk in milk; then melted butter and vanilla. Stir in 1 1/2 cups coconut. Pour mixture into the unbaked pie shell. Sprinkle pie with enough coconut to lightly cover the top (I used about 1/4 cup). Place pie on the hot baking sheet. Bake for 45-50 minutes, or until center of pie doesn't jiggle when you lightly shake the pan. Cool pie on a wire rack to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.

OLD FASHIONED CUSTARD PIE RECIPE - (4.5/5)



Old Fashioned Custard Pie Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 7

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Steps:

  • Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.

OLD FASHIONED COCONUT CUSTARD PIE



Old Fashioned Coconut Custard Pie image

This Old Fashioned Coconut Custard Pie is similar to what you would imagine a coconut crème brulee might be. The flaky pie crust is filled with loads of shredded coconut set in a baked custard.

Provided by Julianne Dell

Categories     Pie

Time 1h10m

Number Of Ingredients 9

1 Pie crust shell, prepared
3 Large eggs, beaten
½ cup granulated sugar
1/8 teaspoon salt
1 teaspoon coconut extract
1 cup milk (I used non0fat)
1 cup coconut milk, mixed
2 cups shredded coconut, sweetened
Whipped cream for garnish

Steps:

  • Preheat oven to 450° F.
  • Prepare a pastry pie shell, roll about and place in pie plate. Trim and flute the edges.
  • To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy.
  • Add coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs.
  • Last, add the shredded coconut and whisk into the filling. Pour batter into prepared pie shell.
  • Place pie plate on lower rack in your oven. Bake at 450°F for 20 minutes.
  • After 20 minutes, turn the oven down to 350° F and cover the crust with foil to prevent burning. Bake for another 20-25 minutes.
  • Pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
  • Allow pie to cool completely before serving. I suggest to refrigerate and serve cold. Serve with whipped cream or a raspberry sauce.

Nutrition Facts : ServingSize 1 slice, Calories 373 calories, Sugar 24.2g, Sodium 257.5mg, Fat 23.6g, Carbohydrate 36.4g, Fiber 1.9g, Protein 6g, Cholesterol 70.4mg

OLD FASHIONED COCONUT CUSTARD PIE



Old Fashioned Coconut Custard Pie image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield One 9-inch pie

Number Of Ingredients 20

Sweet Dough, for a 1 crust pie, above
1 large, fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • Prepare and chill the dough.
  • Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
  • Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
  • Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
  • In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
  • In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
  • Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
  • Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

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