Lizzies Coconut Custard Pie Recipes

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.

Steps:

• 1. Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
• 2. Stir together sugar, flour, and salt. Set aside.
• 3. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
• 4. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
• 5. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
• 6. Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
• 7. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.

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.