PEACH PIE WITH COCONUT STREUSEL
A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping! Best made with juicy, ripe peaches when in season.
Provided by Elly in Canada
Categories Dessert
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 375 degrees.
- Combine 1/3 cup sugar, flour and nutmeg in a bowl.
- Sprinkle mixture over peaches, toss gently.
- Mixture will be juicy!
- Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
- Spoon into prepared crust.
- Bake 375 degrees for 30 minutes.
- Remove from the oven and add streusel.
- Streusel:.
- Combine 1/3 cup sugar, oatmeal, coconut and butter.
- Mix with a fork until crumbly and the ingredients are moistened with the butter.
- This takes 2-3 minutes.
- Sprinkle over peach mixture.
- Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
- Cool on a wire rack.
- Serve and enjoy!
IMPOSSIBLE PIE
This is an old recipe that came from the Amish. This is a pie you'll make over and over again.
Provided by The Southern Lady
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Cream eggs, sugar, butter and vanilla with mixer.
- Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
- Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.
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
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
MY FRIEND'S OLD FASHIONED COCONUT CUSTARD PIE
My good friend & co-worker, Colleen, used to bring this pie to our company pot-lucks. It disappeared like new fallen snow every time, and sometimes caused a scuffle or two...it is that good!! Before she retired she shared the recipe with a few of us. My husband can eat the whole thing in 1 night! On top of that, it is easier...
Provided by Diana Perry
Categories Pies
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix eggs and sugar well with hand mixer.
- 3. Dissolve cornstarch in 1/4 cup of the half and half; add back to remaining half and half, and stir until well combined.
- 4. Add half and half mixture slowly to the egg/sugar mix, while continuing to beat on low speed; add salt. Stir in the melted butter by hand. Add vanilla and coconut.
- 5. Pour into pie crust; bake for 45-60 minutes, depending on your oven.
- 6. Cover edges of pie crust with foil if browning too quickly. Top of pie should be a golden color.
COCONUT CUSTARD PIE
This was a successful adaptation of a few recipes I found online, because my Dad had requested this pie for his birthday. The coconut milk accentuates the flavor and creamy texture of the pie, but the topping is what really makes it shine. It was a huge hit (even my anti-pie sister thought it was delicious), and I can't wait to...
Provided by Brinn Bullough
Categories Pies
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Mix all ingredients except for the pie shells and topping in blender.
- 2. Pour mixture into pie shells and bake for 40-50 mins or until inserted knife comes out clean. I put the pie tins on a cookie sheet to more easily slide them in and out of the oven. (I also recommend covering the pies with foil towards the end, especially if they need extra oven time, to prevent the crust from overbrowning.) Allow pie to cool completely.
- 3. Mix topping ingredients, and before serving, spread topping over pies and broil, about 4 inches from heat, for 2-4 minutes, rotating pies once if necessary. Superb!
PEACH CUSTARD PIE WITH STREUSEL TOPPING
This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!
Provided by Sarah in New York
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Crust:.
- Combine flour, salt and butter with fork until crumbly.
- Add in water one tbs at a time until soft dough forms.
- Gather into a ball and roll out into a circle about 1/8 inch thick.
- Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
- Place crust into pie plate and arrange as you wish.
- Filling:.
- Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
- Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
- Bake for 30 minutes until custard in mostly set.
- Streusel Topping:.
- Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
- Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
- Note: If your crust browns too fast cover the crust with foil.
- Let pie cool and serve cold or warm.
- Enjoy!
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.
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