GRANDMA'S COCONUT PIES
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
Provided by Patsy Culbreth
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g
GRANDMA'S COCONUT CUSTARD
This custard is used for the filling in my recipe that is posted "Grandma's Coconut Cake" http://www.justapinch.com/recipe/karla-everett/grandmas-coconut-cake/cake This is a very good custard and I'm sure it could have many uses but I've only used it for her cake. I have cheated and used store bought toasted coconut to cut time and it works just fine. I have never tried it with the fresh coconut.
Provided by Karla Everett @Karla59
Categories Puddings
Number Of Ingredients 6
Steps:
- In a 1-1/2 Qt. sauce pan stir together egg yolks and sugar ; gradually stir in cream ; add butter & vanilla. Cook over low heat , stirring constantly until mixture thickens , and coats to a metal spoon, 15-20 minutes ; DO NOT BOIL.
- Cool custard for about 15-20 minutes.
- Spread coconut on a shallow baking sheet ; toast in a preheated 350° oven , stirring occasionally , until lightly browned , 15-20 minutes ; cool.
- Reserve about 1/3rd cup toasted coconut to garnish cake.
- Stir remaining coconut into the custard ; Refrigerate until thoroughly chilled ; at least 2 hrs.
- Use as directed for Grandma's Coconut Cake recipe.
- https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-cake/cake
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
OLD FASHIONED COCONUT CUSTARD PIE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 9-inch pie
Number Of Ingredients 20
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.
CAN'T-MISS COCONUT CUSTARD PIE
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
COCONUT CUSTARD PIE
We skipped the cream on top to let the tropical custard filling be the star.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
- While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
- Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.
Nutrition Facts : Calories 311 g, Fat 19 g, Protein 5 g
GRANDMA'S CHOCOLATE CUSTARD PIE
Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.
Provided by TRISTESS00
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar, flour, and cocoa powder together in a bowl until well combined.
- Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
- Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
- Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
- Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g
GRANDMA'S COCONUT CUSTARD PIE
Make and share this Grandma's Coconut Custard Pie recipe from Food.com.
Provided by 2rosebud
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt and sugar.
- Add milk and vanilla slowly.
- Line pie pan with prepared pastry and pour in filling.
- Sprinkle with nutmeg and coconut.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.
Nutrition Facts : Calories 302.2, Fat 16.3, SaturatedFat 7.4, Cholesterol 118.6, Sodium 293.1, Carbohydrate 31.6, Fiber 1.2, Sugar 16.8, Protein 7.8
COCONUT CUSTARD PIE I
Coconut custard - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
- Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g
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