How To make Old Fashioned Coconut Custard Pie
Sweet Dough -- for a 1 crust pie, above Filling: 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 One 9 inch Pyrex pie pan
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 wrungout coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coco nut 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. OLD FASHIONED CUSTARD PIE: Omit coconut. Add 1/2 cup heavy or light cream to the milk. Mix sugar with 1 teaspoon cornstarch before adding to milk. Bake as above.
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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!!!
How To Make An Old Fashioned Coconut Pie!
#coconut
Old Bisquick Impossible Coconut Custard Pie
#impossiblecoconutcustardpie
#bisquickrecipe
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#pie
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impossible coconut custard pie
1 can sweetened condensed milk or sweetened condensed coconut milk
1 1/2 water
1/3 cup Bisquick
3 eggs
1/4 cup soft butter
1 1/2 t. vanilla
1 cup coconut
350 oven 40 to 45 minutes
bisquick recipe
1 cup all purpose flour 1 1/2 baking Powder
1/4 salt
1 T. shortening
Lori Brown
po box 1183
Imboden, Arkansas 72434
YouTube Studio music ???? non copyright ????
Coconut Custard Pie Recipe
Old Fashioned Coconut Custard Pie recipe: Join me as I whisk together a delicious coconut custard pie! The finished pie is reminiscent of Grandma's coconut custard pie.
View the printable recipe here:
Our Sweet Dough Recipe works well with this coconut custard pie. You may view the recipe here:
I have also made this egg custard pie using a graham cracker crust.
The Creamiest Coconut Custard Pie - Classic Buttermilk Recipe - Step by Step - How to Cook Tutorial
Indulge In The Creamiest Coconut Custard Pie! A Deliciously Classic Buttermilk Recipe!
Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Coconut Pie recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #coconutpie #coconutcustard
Purchase Collard Valley Cooks Cookbooks:
French Coconut Pie (Recipe in our Vol. 1 Cookbook)
1 STICK MELTED MARGERINE
OR SALTED BUTTER
3/4 CUP SUGAR
3 EGGS
1/4 CUP BUTTERMILK
1 TSP. VANILLA EXTRACT
1 1/2 CUPS FLAKED COCONUT.
STANDARD PIE CRUST
Preheat oven to 325 degrees. In a glass bowl,melt a stick of
margarine in microwave. Add sugar and whisk. Add eggs,
buttermilk, vanilla and whisk well.Put coconut in bottom of
your unbaked pie shell. Pour the mixture over the top of
coconut.Bake for 1 hour.
For Deep Dish or 9 “Pie:
USE 4 EGGS INSTEAD OF 3
USE 1/2 CUP BUTTERMILK INSTEAD OF 1/4 CUP
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Old-Fashioned Coconut Cream Pie
❤️SUBSCRIBE Old-fashioned coconut cream pie! This pie yall…if you’ve been searching for a crowd-pleasing coconut cream pie that's full of coconut flavor then this is the one! This coconut cream pie starts with a buttery baked pie crust. It's filled with a homemade coconut flavored custard and topped with ridiculous mounds of fresh coconut-cream cheese whipped cream! Toasted coconut flakes are sprinkled on top to finish it off. Yeah, it's pretty darn delicious! It's a must-have for those holiday dessert tables!
This History of Coconut Cream Pie Recipe
There is something so Southern and classy about a homemade coconut cream pie! Getting one on my site was way overdue, mostly since I'm from North Carolina. Now I don't know if this pie originated from the South or if we stole it (and made it better and famous) like we do so many recipes, LOL. Either way, my curiosity got the best of me, and I started digging for the history of this incredible pie. It's hard to believe it didn't originate from the South, being that it's on so many cafeteria and buffet restaurants menu. I couldn't find much history on this pie, but Tux over at Brooklyn Homemade gave me a quick rundown, plus his version of Coconut Cream Pie.
Fun facts:
Did you know that coconuts aren't actually nuts at all? They are seeds! Well, well, well.
May 8th is known as National Coconut Cream Pie Day! You know it's something when it has it's on holiday!
What is coconut cream pie made of?
For those who aren't familiar, coconut cream pie starts with a buttery-baked pie crust like this one. It's filled with a homemade coconut flavored custard and topped with ridiculous mounds of fresh whipped cream! Toasted coconut flakes are sprinkled on top to finish it off. Yeah, it's pretty darn incredible! It's a must-have for those holiday dessert tables!
Bonus: It's also calorie-free if you walk a day on the treadmill and swim most of the Atlantic. That's a fair trade if you ask me. Ok, let me walk you through this thang!
What does coconut cream pie tastes like?
If you're a fan of coconut desserts you're gonna love coconut cream pie! It's so full of creamy sweet coconut flavor thanks to the layering involved! This old-fashioned pie is packing coconut milk, coconut cream, coconut extract, and coconut flakes!! The delicious crust and from-scratch whip topping make every bite incredible!
Read more about coconut cream pie and get the recipe on the blog post linked below!
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