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.
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.
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.
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.
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
Put all ingredients into blender and blend well 1 to 3 minutes.
Pour into an ungreased pie pan and bake at 350\u00b0 for 45 minutes.
Beat eggs slightly and add sugar and salt.
Add milk and vanilla.
Strain custard.
Add coconut to custard mixture, pour into unbaked pie shell and sprinkle with nutmeg.
Bake in hot oven at 425\u00b0 for 25 to 35 minutes or until knife comes out clean.
Make pastry for 1 crust pie.
Line 9-inch pie pan.
Build up high and fluted edge.
Beat eggs slightly, then beat in remaining ingredients.
Pour into pie crust.
Bake just until knife inserted 1 inch from side of filling comes out clean at 425\u00b0 (25 to 30 minutes).
Too long baking makes custard watery.
Put ingredients into blender and blend about 20 seconds.
Pour into 10-inch pie pan.
Bake until golden brown in a 350\u00b0 oven for about 30 minutes or until knife inserted in middle comes out clean.
Crust forms at the bottom, custard in the middle and the coconut on top.
Preheat oven to 400\u00b0.
On medium speed of electric mixer, beat the eggs.
Add milk and heavy cream; beat to blend.
Add butter, orange rind, sugar and 3/4 cup coconut, mixing until blended. Pour into pie shell; sprinkle with remaining coconut.
Bake for 30 to 35 minutes, or until custard is well set.
Cool before serving.
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.
Put all ingredients into blender, except coconut.
Blend until smooth and well mixed.
Pour into a greased 9-inch pie plate and top with coconut.
Bake at 350\u00b0 until custard sets, about 30 minutes.
Serves 8.
Melt butter; blend in cornstarch, sugar and salt.
Gradually add milk.
Heat to boiling over low heat; stir constantly.
Stir into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly.
Add vanilla.
Cool.
Makes 2 cups. Sprinkle coconut in bottom of pie shell.
Add custard.
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.
Preheat oven to 400 degrees F (200 degrees C).
Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.