CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

TOASTED COCONUT CUSTARD PIE

Shelly's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pies - Cream and Custard
    Prep Time:       Cook Time:       Total Time:  


Pastry for single-crust pie
4 extra-large eggs
2/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1 1/3 cups heavy (whipping) cream
1 cup milk
1 tbsp pure vanilla extract
1 1/2 cups flaked coconut, divided use
2 tbsp unsalted butter, cut into small pieces
1/4 tsp ground nutmeg

Preheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.

MIX AND CHILL THE PASTRY:
Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1-inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.

TO PARTIALLY BAKE THE SHELL BEFORE FILLING IT:
Place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F.

WHILE THE CRUST IS BAKING, MAKE THE FILLING:
Using and electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes.

Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed.

Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more.

Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.

Bake the pie at 325 degrees F for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour.

Serve the pie at room temperature or refrigerate until it is cold. Store any leftover pie in the refrigerator.

Note: Be sure to save 1/4 cup of the coconut to sprinkle on the top before baking. It bakes up golden and toasty, giving a little crunch in every bite.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Toasted Coconut Cake With Coconut Filling And Coconut Buttercream
   by sgre52160



For the Toasted Coconut: 2 cups sweetened flaked coconut For the Coconut Simple Syrup: 1 1/2 cups water 1 tbsp sugar 3/4 cup sweetened flaked coconut For the Coconut Custard: 3/4 cup w




Toasted Coconut Cake
   by sgre52160



1 box butter yellow cake mix 1 box toasted coconut instant pudding 4 eggs 1/2 cup oil 1 1/4 cups water Coconut Glaze 1 1/2 cups sugar 1/2 cup water 1 tbsp corn syrup 1 tbsp butter 1 tsp v




Toasted Coconut Wafers
   by HappyCook80



Toasted Coconut Wafers 1 cup butter, softened 1 1/4 cups sifted powdered sugar 1/2 teaspoon almond extract or vanilla 1/8 teaspoon salt 1 egg yolk 2 1/4 cups all-purpose flour 1 cup shr




Toasted Coconut Oatmeal Cookies
   by suemunzlinger



2 c. quick cooking rolled oats 2/3 c. flaked coconut 1 c. butter 1 c. sugar 2 eggs 3 tbsp. milk 1 1/2 tsp. vanilla 1/2 tsp coconut flavoring 1 1/2 c. flour 1/2 tsp. baking soda 1/2 tsp.




Toasted Coconut And Lime Pudding
   by kathiecooks



2 cups milk 1/3 cup arborio rice, uncooked 3 tablespoons granulated sugar 1/4 teaspoon vanilla extract or paste 1/2 teaspoon finely grated lime zest 2/3 cup sweetened flaked coconut Combin





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.