Triple Coconut Custard Pie ~ Coconut Custard Pie Recipe ~ Torani Pie Day ~ Noreen's Kitchen
I had so many requests for coconut custard pie, how could I leave it off the list? So today we have coconut custard pie with my own twist! Triple coconut custard pie with flake coconut, coconut milk and Torani coconut syrup! This is super boosted coconut flavor that is sure to please any coconut lover at your holiday table or celebration!
This recipe is old school custard pie! Baked in the oven until set then chilled before serving. It is creamy, thick and delicious. I also have a quick and easy coconut cream pie recipe on my channel that you can find here:
The difference between the two is that the coconut cream pie has the filling usually made on top of the stove, in my case I used instant pudding and folded in whipped cream and top with more whipped cream and chill till set. The coconut custard pie filling is mixed up using raw eggs and poured into a blind baked pastry shell and baked until set. They both need to be refrigerated all the time until served. This is one of our family favorites.
I started with a blind baked pastry shell using my cream cheese pie crust that you can find here:
I like to bake my shell in a 350 degree oven for 25 minutes then remove it and turn the oven down to 325 to bake the pie.
I mixed up all the ingredients to make this super simple custard. Eggs, sugar, flour, milk, coconut milk, Torani coconut syrup and vanilla. Easy! Pop in the oven for an hour to an hour and 15 minutes and you're good to go.
You will want to allow this pie to come to room temperature before refrigerating so that the filling will not weep upon cooling. When you get ready to serve it, get some sweetened whipped cream and go to town! This pie is delicious and very easy to make! I think that some people may think that this is more difficult that this. It isn't! You are going to love this pie!
I hope you give this triple coconut custard pie a try and I hope you love it!
Happy Piesgiving!
A printable version of this recipe is available on my website:
You can find Torani on their website: torani.com
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Impossibly Easy Coconut Pie | Betty Crocker
This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Find this recipe on our website at:
Home Made Coconut Custard Pie || Nana's Cookery
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INGREDIENTS AND INSTRUCTIONS 400 DEG. 25-30 MIN
1 CHILLED 9 UNBAKED PIE CRUST EITHER YOUR OWN FAVORITE OR MINE FROM MY FIRST VIDEO
4 EGGS
1/2 CUP SUGAR
1/4 TSP.SALT
1 TSP VANILLA
2 1/2 CUPS MILK,SCALDED
3 1/2 OZ. COCONUT
1/4 CUP BROWN SUGAR
2 TBSPS.SOFT BUTTER
BEAT EGGS SLIGHTLY.
STIR IN SALT,SUGAR AND VANILLA
GRADUALLY STIR IN MILK
RESERVE 1/2 CUP OF COCONUT AND STIR THE REST INTO THE MILK MIXTURE
POUR CAREFULLY INTO THE CHILLED PIE CRUST AND BAKE AT 400 DEG. FOR 25-30 MINUTES TIL KNIFE HALFWAY BETWEEN EDGE AND CENTER TESTS CLEAN.
LET COOL
BEFORE SERVING,BLEND BROWN SUGAR,BUTTER AND COCONUT
TOGETHER AND SCATTER ON THE PIE
BROIL 3-4 INCHES FROM HEAT FOR 2-3 MINUTES UNTIL LIGHTLY BROWNED.
ENJOY!!!
Crème Caramel My Favorite Dessert | Chef Jean-Pierre
Hello There Friends, Crème Caramel is such an amazing dessert when made to perfection! Come and learn how to make my favourite dessert that is just impossible to resist. The creaminess and rich caramel make this dessert Heavenly!
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❤️ Silicone Spatulas Set of 3:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Old Fashioned Custard Pie Recipe
Description Old Fashioned Custard Pie Recipe
Biscoflan/Impossible Cake
A very interesting and tasty pie consists of a delicate custard with caramel and a juicy chocolate biscuit. The most important feature is that all layers of the cake are baked at the same time.
Milk for cream is better to choose the maximum fat content or replace with cream 10-15%.
Be sure to flavor the cream with vanilla, otherwise the taste will be too eggy.
Please note that the eggs should be at least 200 g (4 medium 50 g each without shell), since the cream may not work with a smaller amount, focus on weight, not quantity.
The cake can be baked in a round form with a diameter of 24 cm, square - 20 * 20 cm or in portioned ceramic forms.
Note! Baking time may vary, check the cake for readiness as written below.
In 100 g - 354 kcal
Form volume - 2.3 l
Ingredients
Caramel
Sugar - 120 g
Water - 40 g
Cream
Eggs - 200 g (3-4 pieces)
Milk - 500 g
Sugar - 70 g
Vanilla sugar - 10 g
Biscuit
Eggs - 3 pieces (150-160 g without shell)
Sugar - 80 g
Vanilla sugar - 10 g
Flour - 80 g
Cocoa powder - 20 g
Milk - 30 g
Butter - 30 g
Cooking
Caramel
1. In a saucepan, combine water and granulated sugar. Put on fire and bring to a boil. Cook over moderate heat until the sugar caramelizes to the desired color.
2. Pour hot caramel immediately into a greased form and spread evenly over the bottom.
Cream
1. Combine eggs with sugar and vanilla sugar, mix thoroughly until smooth.
3. Add milk and mix well.
Biscuit
1. Combine flour with cocoa powder and stir until smooth.
2. Combine room temperature eggs with sugar and vanilla sugar. Beat at maximum mixer speed for 8-12 minutes until a stable pattern appears on the surface (the relief lasts at least 10 seconds)
3. Separate 3 tablespoons of beaten eggs and mix them with milk and melted butter.
Return to the main mass of beaten eggs and mix with a spatula.
4. In two additions, add the flour mixture, gently mix with a spatula from top to bottom.
Assembly and baking
1. Set the mold with caramel into a larger mold.
2. Pour liquid cream over caramel.
3. Spread the biscuit dough on top.
4. Cover the form with foil, and pour boiling water into the lower form.
5. Bake in an oven preheated to 180 ° C at an average level without convection for 50-60 minutes. Check readiness by pressing on the surface, it should spring, and the biscuit should not stick to your fingers.
6. Cool the pie completely and refrigerate for at least 2 hours, preferably overnight.
7. Cover the form with a dish and turn the cake over onto it.
8. Serve with soft creamy caramel or caramel sauce.
*Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.
#cake #baking #simplerecipes #Biscoflan #Impossible_Cake #chocoflan