Best Delicious Coconut Custard Pie Recipes

COCONUT CUSTARD PIE I

Coconut Custard Pie I image

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

Ingredients

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

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

DELICIOUS COCONUT CUSTARD PIE

Delicious Coconut Custard Pie image

Very tasty, creamy textured pie. got recipe from another sight some time ago. family and friends love it. If crust and filling starts to brown to fast, lightly cover with aluminum foil.. Filling may look grainy when mixing is completed, that's ok, finished product will be fine. .

Provided by nita 284904 souther

Categories Dessert

Time 55m

Yield 1 PIE, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter, no substitutes
3/4 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
1 cup milk
1 cup sweetened flaked coconut
1 teaspoon pure vanilla extract
1 (9 inch) unbaked pastry shells

Steps:

Preheat oven to 350°F In a large bowl using a hand held electric mixer on low speed, beat butter until just creamy. add sugar, a little at a time until well mixed. Add eggs mixing just till well blended. Stir in the flour.
Mix in a little amount of the milk at a time beating to blend. add coconut and vanilla extract; mix well.
Pour into unbaked pie shell. Sprinkle top of pie with a small amount of coconut. Bake 40-60 minutes or until there is no jiggling when slightly shaken. Mine took 60 minutes, however; check after 40 minutes.

LIZZIE'S COCONUT CUSTARD PIE

Lizzie's Coconut Custard Pie image

Member's Choice! Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert...

Provided by Kathie Carr

Categories Pies

Time 35m

Number Of Ingredients 11

Ingredients

1 c grated coconut
1 c milk
1 c sugar
2 Tbsp all-purpose flour
1 pinch salt
2 large eggs
1 large egg, separated
1 tsp vanilla extract
2 Tbsp melted butter
1 unbaked 8 or 9 inch pie shell
nutmeg, optional

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.