5 degrees F. Spread the coconut evenly onto a baking sheet
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
In a bowl combine milk, sugar, eggs, vanilla, salt, nutmeg and flour.
Beat well to blend.
Sprinkle coconut into pie plate sprayed with Pam.
Pour egg mixture over coconut.
Bake at 425\u00b0 for 20 to 25 minutes or until a knife inserted in center comes out clean.
Mix all ingredients and beat well before adding coconut.
Pie forms its own crust as it bakes.
Pour in greased pie pan.
Bake at 350\u00b0 for 40 minutes.
inch pie dish.
In a saucepan, cook coconut milk over
Beat eggs slightly and add sugar and salt. Add milk and vanilla.
Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
Bake at 450 for 10 minutes, then 350 for 20 minutes.
Preheat oven to 350\u00b0F.
Grease 9-inch pie plate; set aside.
Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
Pour into pie plate; sprinkle with coconut.
Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
Cool completely on wire rack.
Store in refrigerator.
Mix together well the sugar, flour, eggs, margarine, milk, vanilla and coconut.
Pour into pie shell and bake at 350\u00b0 for 45 minutes or until crust is brown and custard is firm.
Preheat oven to 350\u00b0 (325\u00b0 if using glass pie dish).
Combine first 6 ingredients in blender or processor.
Blend on low speed 3 minutes.
If your blender won't hold it all, put in as much milk as it will hold.
Blend, then stir in remaining milk.
Pour into buttered pie dish and let rest 5 minutes, then sprinkle coconut on top and bake 30 to 40 minutes for 9-inch pies or 35 to 45 minutes for a 10-inch pie or until set.
Makes 2 (9-inch) pies or 1 (10-inch) pie.
Mix all ingredients and blend well.
Pour into 9-inch unbaked pie shell.
Bake 45 minutes at 350\u00b0 or until crust is brown and custard is firm.
Preheat oven to 350\u00b0F.
Blend all ingredients in blender or food processor.
Grease and flour a 10-inch pie plate.
Pour mixture in pan and bake for 45 minutes or until custard is set.
Chill well before serving.
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.
Put all ingredients, except coconut, in blender.
Blend on low for 3 minutes.
Pour into greased 10-inch pie pan.
Let set for 5 minutes, then sprinkle with coconut.
Bake at 350\u00b0 for 40 minutes.
Line pie plate with pastry.
Build up edges. Brush bottom with melted shortening and dust with a little flour to prevent custard from soaking in. Scald and cool milk.
Mix together sugar, flour and salt.
Add beaten eggs.
Next, add milk and flavoring. Stir in 3/4 cup coconut.
Turn into pie plate and bake at 450\u00b0 for 15 minutes until pastry begins to brown. Sprinkle over top of custard the remaining 1/4 cup coconut. Reduce heat to 325\u00b0 and return to oven and bake until custard is set, 30 minutes.
To make Custard: In heavy saucepan, whisk together
Prebake pie crust.
Reduce oven temperature to 350\u00b0F (175\u00b0C).
Beat eggs, sugar, vanilla extract, coconut extract and salt until well mixed. Set aside.
Mix 1/4 cup of Coconut Milk with cornstarch in a medium saucepan until cornstarch is completely dissolved.
Add remaining Coconut Milk over low heat & stir constantly - do not boil. Cook until sauce begins to thicken. Remove from heat.
Pour custard into the pie shell. Sprinkle with coconut.
Bake 25 - 30 minutes or until the custard is set.
Serve warm or cold.
roiler setting.
To Make Coconut Custard: In a large saucepan combine
Combine all ingredients in blender.
Pour into a well-greased 9-inch pie plate.
Sprinkle with coconut, as desired.
Bake for 45 minutes in a 350\u00b0 oven.
Mix all ingredients; blend well.
Pour into a 9-inch unbaked pie shell.
Bake for 45 minutes at 350\u00b0, or until crust is brown and custard is firm.