↞ recipe box start page
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.
view more member recipes
TOASTED COCONUT CUSTARD PIE
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
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
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
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
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.
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
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
Praline Custard Pie
Coconut Custard (Tembleque)
Coconut Mango Pudding
Coconut Chess Pie
Banana Custard Cake
Roasted Heart Of Palm, Yellow Tear Drop Tomato And Mango Salad With Toasted Coconut Vinaigrette
Coconut Dipping Sauce
Bavarian Cream Cake
Coconut Almond Fondant
Pineapple Upside Down Bread Pudding
Recipe Quick Jump