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.
How To make Old Fashioned Coconut Custard Pie's Videos
Southern Coconut Pie
HELLO EVERYONE!!! Today I’m sharing my birthday dessert and it was so creamy delicious. Hope you all enjoy this pie. Love Y’all!!!
COCONUT CUSTARD PIE
1 baked deep dish 9-inch Pie Crust
3/4 cup Sugar
1/3 cup Flour or 3 Tbsp Cornstarch
1/4 tsp Salt
2 cups Whole Milk, (makes the best pies)
3 slightly beaten Egg Yolks
2 tbsp Butter (Softened)
1 tsp pure Vanilla Extract
1 cup Sweetened Flaked Coconut
MERINGUE TOPPING
3 Egg Whites (room temperature)
1/2 tsp pure Vanilla extract
1/4 tsp Cream of Tartar
4 Tbsp Sugar
1/3 cup Coconut flakes
Instruction:
Bake @400 degrees for 10 minutes
Place on rack. Let cool for 2 hours then refrigerate.
Ready To Serve
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The Absolute BEST Coconut Custard Pie | Holiday Edition
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Hello my friends !
Today I am sharing a classic family recipe - toasted coconut custard pie!
This pie is so delicious! Hope you enjoy it !
Coconut Custard Pie INGREDIENTS
1/2. cup each Milk, half & half & heavy cream
1/2 cup sweetened shredded coconut
1/2 cup toasted sweetened coconut
4 room temperature eggs
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp coconut extract ( optional )
For the TOP :
Fresh nutmeg for dusting the top of the pie
Fresh raspberry and mint leaves ( for garnish)
Whip cream ( for garnish)
9 inch frozen pie crust
Mix all ingredients
Together in a large bowl and whisk. Line a cookie sheet with foil ! Pour the mixture into the pie shell and place on the cookie sheet ! Dust the top with fresh grated nutmeg.
Bake at 350 degrees for 45-55 minutes until domed on top.
Garnish with whip cream - raspberries and mint leaves for the holidays ! Enjoy
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#coconut #pie #dessert
Homemade Old Fashioned Coconut Pie | FULL RECIPE ✨
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Ingredients:
1 cup granulated white sugar
2 eggs
1/2 tsp vanilla extract
1 & 1/4 cups whole milk
2 cups sweetened shredded coconut
2 tbsp butter
3 tbsp all purpose flour
pie crust
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Old Fashioned Custard Pie Recipe
A delicious, old-fashioned, egg custard pie that has a smooth and creamy texture.
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INGREDIENTS:
2 1/2 cups scalded milk
4 eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
9 unbaked, deep dish, pie shell
Get the recipe:
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Creamy Coconut Custard Pie | Everything From Scratch!! | Southern Living From Home
There are two types of Southerners in the world: coconut “cream” pie people and coconut “custard” pie people—while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut.
INGREDIENTS
CUSTARD:
1 Single-Crust Pie Pastry Dough
2/3 cup sugar
3 tablespoons cornstarch
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
4 large egg yolks
1 (13.66-oz.) can coconut cream*
½ teaspoon coconut extract
½ cup sweetened shredded coconut
Whipped cream for garnish
Toasted coconut chips for garnish (optional)
CRUST:
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons cold shortening, cubed
3 to 4 tablespoons ice water
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How to Make A Coconut Pie
Hey everybody and welcome to another episode of Sunday Cooking with Mom and Me. Order up!!! Coconut Pie's coming your way! Mom's coming through with another great recipe to satisfy your sweet tooth. I'm about to go try this out for myself. I'm always down for a good coconut pie. SWYD and take a few minutes to check out the video and then hit those like and subscribe buttons if you haven't already. Hope you all enjoy and be blessed!
Coconut pie
¾ cup sugar
3 eggs
½ cup buttermilk
4 tablespoons butter, room temperature
1 cup sweetened coconut flakes
1 teaspoon vanilla extract
Regular Pie crust
Preheat oven at 325 degrees.
Pierce bottom of crust with a fork and bake at 325 degrees for 9 minutes.
Cream butter and sugar in a bowl. Add eggs one at a time. Add buttermilk. Add coconut and vanilla. Mix well.
Remove crust from oven and pour the custard into the crust.
Bake at 325 degrees for 40 – 45 minutes. Test for doneness by placing a toothpick in the middle of the custard. It is done when the toothpick comes out clean. Cool pie for 30 minutes. Enjoy with a dollop of cool whip, ready whip topping, or plain.