How To make Old Fashioned Coconut Custard Pie
Sweet Dough -- for a 1 crust pie, above Filling: 1 large , fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg One 9 inch Pyrex pie pan
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 wrungout coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coco nut 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. OLD FASHIONED CUSTARD PIE: Omit coconut. Add 1/2 cup heavy or light cream to the milk. Mix sugar with 1 teaspoon cornstarch before adding to milk. Bake as above.
How To make Old Fashioned Coconut Custard Pie's Videos
Coconut Custard Pie
This is a quick, old-fashioned pie that really delivers on coconut flavor! You can make your own pastry or use a ready-made crust, but the filling comes together easily in one bowl. You can top this pie with whipped cream, or even a meringue, or serve it with a little vanilla ice cream on the side. It's also wonderful as-is!
When I make pastry, I always make a double-crust recipe, even when I'm baking a single-crust pie like this one. I wrap up the half I'm not using well, and put it in the freezer for later use.
Recipe for double-crust pie:
2 cups flour
1/2 tsp. salt
1/2 tsp. sugar
2/3 cup shortening (you can use vegetable shortening or butter or a combination of the two, or you can use lard)
7-8 TBSP ice cold water
Whisk together dry ingredients in large bowl. Add shortening and cut into flour mixture with a pastry blender. Continue until you start seeing pieces that resemble the size of gravel. Sprinkle over with 4 TBSP cold water, and toss with a fork. Sprinkle over remaining cold water and toss until it starts to stick together and then form a ball. Gather with hands and shape into ball. Cut in half with knife. Shape each half into disk and wrap each with plastic wrap. Refrigerate 30-60 minutes before rolling out. If not using both disks, freeze extra one.
Filling:
1/2 cup buttermilk
1/2 cup butter, melted and cooled to room temperature
3 eggs
1 cup sugar
2 TBSP flour
1/4 tsp. salt
2 tsp. vanilla
1 1/2 cup shredded sweetened coconut
In a large bowl, beat buttermilk, butter, eggs, sugar, flour, salt and vanilla together until well blended. Add coconut and stir in. Transfer filling to a 9-inch pie plate lined with an unbaked pastry crust. Bake in center of a 325 degree oven for 50-60 minutes, until top of pie is golden brown and center is set.
Allow pie to cool completely before cutting. Keep any leftover pie in the refrigerator.
Old-Fashioned Coconut Cream Pie
❤️SUBSCRIBE Old-fashioned coconut cream pie! This pie yall…if you’ve been searching for a crowd-pleasing coconut cream pie that's full of coconut flavor then this is the one! This coconut cream pie starts with a buttery baked pie crust. It's filled with a homemade coconut flavored custard and topped with ridiculous mounds of fresh coconut-cream cheese whipped cream! Toasted coconut flakes are sprinkled on top to finish it off. Yeah, it's pretty darn delicious! It's a must-have for those holiday dessert tables!
This History of Coconut Cream Pie Recipe
There is something so Southern and classy about a homemade coconut cream pie! Getting one on my site was way overdue, mostly since I'm from North Carolina. Now I don't know if this pie originated from the South or if we stole it (and made it better and famous) like we do so many recipes, LOL. Either way, my curiosity got the best of me, and I started digging for the history of this incredible pie. It's hard to believe it didn't originate from the South, being that it's on so many cafeteria and buffet restaurants menu. I couldn't find much history on this pie, but Tux over at Brooklyn Homemade gave me a quick rundown, plus his version of Coconut Cream Pie.
Fun facts:
Did you know that coconuts aren't actually nuts at all? They are seeds! Well, well, well.
May 8th is known as National Coconut Cream Pie Day! You know it's something when it has it's on holiday!
What is coconut cream pie made of?
For those who aren't familiar, coconut cream pie starts with a buttery-baked pie crust like this one. It's filled with a homemade coconut flavored custard and topped with ridiculous mounds of fresh whipped cream! Toasted coconut flakes are sprinkled on top to finish it off. Yeah, it's pretty darn incredible! It's a must-have for those holiday dessert tables!
Bonus: It's also calorie-free if you walk a day on the treadmill and swim most of the Atlantic. That's a fair trade if you ask me. Ok, let me walk you through this thang!
What does coconut cream pie tastes like?
If you're a fan of coconut desserts you're gonna love coconut cream pie! It's so full of creamy sweet coconut flavor thanks to the layering involved! This old-fashioned pie is packing coconut milk, coconut cream, coconut extract, and coconut flakes!! The delicious crust and from-scratch whip topping make every bite incredible!
Read more about coconut cream pie and get the recipe on the blog post linked below!
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Impossible Pie - Super Easy - Coconut Pie - The Hillbilly Kitchen
Impossible Pie – Crazy Crust-less Amish Pie – Super Easy. This is the easiest pie I have ever made. It takes less than 5 minutes to prepare. The hardest part is waiting for it to cool so you can eat it.
It actually forms its own crust as it cools. You can use any flour to thicken the pie, so it is very easy to make a gluten free variety. Because it doesn’t have a traditional piecrust, it is much better for diabetics and dieters with calorie, fat and carbohydrate restrictions.
This is truly a pie you can enjoy without feeling guilty about eating. It is an absolutely delicious pie with several variation possibilities.
Remember to put God first! :)
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INGREDIENTS:
4 large eggs
1 cup granulated white sugar
1/4 tsp. salt
1/4 tsp baking powder
1/2 cup all-purpose or gluten free flour
2 cups whole milk
6 tablespoons melted butter - room temp
2 tsp. pure vanilla extract or 1 tsp. vanilla and 1 tsp. coconut extract
1 cup shredded coconut
Butter to coat baking dish
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The Best Coconut Custard Pie
No act of love, however small, is ever wasted.
Easy cooking for busy families
Preheat oven to 350
4 large eggs
1 (3.5oz) bag of flaked sweetened coconut divided between the pies
1 (12 oz) can of evaporated milk
1 cup sugar (you can add as much as 1 & 1/2 cups sugar if you like it sweeter.
2 tsp. cornstarch
1/2 cup butter melted, do not substitute (1 stick of butter equals 1/2 cup)
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 unbaked 8 inch pie shells - do NOT use deep dish OR a 9 pie shell, this is a very old recipe and it will not make enough custard for either one.
Blend the eggs, sugar and cornstarch in a medium bowl. Add the melted butter, both extract flavorings and evaporated milk. Mix these very well. Divide batter between the 2 pie shells and sprinkle the 3.5 oz. bag of coconut over both pies. Bake 35 to 45 minutes until the top is a light golden brown. Chill, serve and enjoy! This recipe does not support deep dish crusts. It will not bake correctly as 1 pie.
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Going nuts over this Buttery Coconut Pie
If your craving something thats not too rich,but sweet this is for YOU!!
Ingredents:
1(9 inch) frzen pie crust
1 cup sugar
1tbs all purpuse flour
3 Large Eggs
2 cups angel flaked coconut(sweetened)
1/2 cup evaporated milk
1/3 cup of butter
1 tsp vanillia extract
Impossible Coconut Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Impossible Coconut Pie. I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is impossibly easy to make. Or maybe it's because it seems impossible how a bunch of ingredients that are just mixed together can end up as a three layer pie.
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