Pie - Coconut Custard Pie recipes

Author: Lynne Bell

Impossible Coconut Pie starts in the blender and impossibly forms a crust while back. Coconut custard pie is an easy dessert that everybody loves.

Amazing Coconut Pie
Coconut Custard Pie
Coconut Custard Pie
Impossible Coconut Pie
What's the difference between coconut cream pie and coconut custard pie?
What's the difference between coconut cream and coconut custard?
Why does my coconut cream pie get watery?

Amazing Coconut Pie

A favorite recipe from the 1977 "Proven Baker's Secrets to Bake Yourself Proud"--an insert from a magazine of that year. Very easy to make. Makes its own crust.
Provided by: Janet Knowles
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 7

Ingredients:

2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs (3 will work if they're extra large)
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla
1 cup flaked coconut

Nutrition:

How to cook:

Combine all of the ingredients, except the coconut, together in a blender.
Cover and blend on low speed for 3 minutes.
Pour into a greased 9-inch pie pan.
Let stand about 5 minutes then sprinkle with coconut.
Bake at 350 degrees for 40 minutes.
Serve warm or cool.

Notes: Impossible Coconut Pie Recipe & Video, Impossible Coconut Pie has a soft bottom crust, a custard-like filling, and a deliciously crispy coconut topping. With Demo Video.

Coconut Custard Pie

Coconut custard pie is an easy dessert that everybody loves. It's quick to whip up, especially if you use store-bought pie crust!
Provided by: Kelsie
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

single crust for a 9-inch pie (store-bought or homemade)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup whole milk
3 large eggs
4 tablespoons unsalted butter (melted)
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened flaked coconut
whipped cream and toasted coconut for topping (optional)

How to cook:

single crust for a 9-inch pie (store-bought or homemade)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup whole milk
3 large eggs
4 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened flaked coconut
whipped cream and toasted coconut for topping (optional)
Preheat the oven to 450 degrees.
Roll the pie crust into an 11-inch circle on a lightly floured work surface. Gently transfer to a 9-inch pie plate and flute the edges. Refrigerate while you work on the filling.
Combine the sugar, flour, and salt in a medium bowl and stir to combine.
Add the milk, eggs, butter, and vanilla and stir until well blended. Use a rubber spatula to fold in the coconut.
Scrape the mixture into the chilled pie crust set on a large baking sheet (to catch any drips).
Bake at 450 for 10 minutes. Reduce the temperature to 350 and bake 20 to 30 minutes more, until the filling is set and the center just barely jiggles if you tap the side of the pan.
Cool completely on a wire rack, then slice and serve.
Uneaten coconut custard pie can be stored, covered, in the fridge for up to 3 days. (It doesn’t freeze well because the filling tends to separate. However, I did freeze mine for about a week and it was fine. It’s just best to eat it quickly and store it in the fridge.)

Notes: Traditional Coconut Custard Pie from The Epicurean Cookbook, This traditional coconut custard pie recipe comes from the reprint of The Epicurean, an encyclopedia of cooking published in 1893. Incredible!

Coconut Custard Pie

This Coconut Custard Pie is thick, creamy and absolutely packed with coconut flavor! Bonus: it's insanely easy to make!
Provided by: Jennifer Debth
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1/4 cup unsalted butter (melted and cooled slightly)
3/4 cup granulated sugar
2 large eggs (room temperature)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup full-fat canned coconut milk (be sure to shake the can before measuring to fully incorporate the cream and liquid)
1 tablespoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cup angle flake sweetened coconut (spoon and leveled, then divided)
1 (9 inch) frozen deep dish pie crust
Whipped cream (for serving (use a vegan coconut whipped cream for even more coconut flavor!))

Nutrition:

How to cook:

Preheat oven to 350 degrees F.
In a large bowl, whisk together butter, sugar, and eggs until combined.
Add in flour and salt and whisk until smooth.
Slowly whisk in the coconut milk, then whisk in the vanilla extract and coconut extract.
Whisk in 1 cup angle flake sweetened coconut.
Place frozen pie crust onto a baking sheet, pour in filling, then sprinkle with remaining 1/2 cup angle flake sweetened coconut.
Bake for 45-60 minutes or until the filling has mostly set, the very center will be slightly jiggly, that’s ok.
Remove from oven, allow to cool to room temperature, then chill in the fridge until cold.
Slice and serve with whipped cream and enjoy!

Notes: Coconut Cream Pie Recipe, To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook,

Impossible Coconut Pie

Look beyond the name and tackle Impossible Coconut Pie. Impossible Coconut Pie starts in the blender and impossibly forms a crust while back.
Provided by: My Food and Family
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 items
Number of ingredients: 9

Ingredients:

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix
4 eggs
1/4 cup (1/2 stick) butter or margarine, softened
1 Tbsp. brandy
1 tsp. vanilla
2/3 cup raisins
1-1/3 cups (1/2 of 7-oz. bag) BAKER'S ANGEL FLAKE Coconut

Nutrition:

How to cook:

Preheat oven to 350°F. Place milk, sugar, baking mix, eggs, butter, brandy and vanilla in blender container; cover. Blend on low speed 3 minutes. (Or, shake vigorously in tightly covered 2-quart jar 30 seconds.)
Pour into greased 9-inch pie plate. Sprinkle with raisins and coconut.
Bake 40 minutes or until pie is set in center and top is golden brown. Cool on wire rack. Serve warm or at room temperature. Store leftover pie in refrigerator.

Notes: Impossibly Easy Coconut Pie Recipe, 1 cup flaked or shredded coconut · 3/4 cup sugar · 1/2 cup Original Bisquick™ mix · 1/4 cup butter or margarine, softened · 2 cups milk · 1 1/2 teaspoons vanilla