Divide the batter equally between both pie crusts. Sprinkle top with 1 tablespoon coconut flakes. The coconut flavor will come from 1 cup plus 3 tablespoons of flaked coconut, which is the kind that isn't sticky because it hasn't been pre-sweetened, and also teaspoon of vanilla extract, which offers a bit of much-needed grounding for all that coconut flavor. Bake at 350 for 4 minutes, stirring several times; set aside. Line a standard pie pan with the pastry dough and crimp edges. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. All rights Reserved. Easy 2 Ingredient Coconut Bars - Mrs Happy Homemaker, Food Playlist | Coconut Custard Pie Best EVER. This recipe calls for 8 to 10 slices and it is rich, sweet and absolutely delicious. Do you make two deep dish or regular pies? Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Taste of Home is America's #1 cooking magazine. Best EVER. If you do, what are you waiting for?! Making sure sugar is dissolved and not laying on the bottom of the bowl. Start by preheating your oven to 325 degrees F. Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges. Then, cut the butter into small cubes, and add those into the bowl. Gently stir in 1 cup whipped topping; spoon into prepared crust. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Dissolve cornstarch in 1/4 cup of the half and half; add back to remaining half and half, and stir until well combined. Cook, stirring constantly, for about 4 to 5 minutes or until mixture thickens. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Add the combined ingredients to the heated custard and stir until smooth. Thanks. This should take about 10 minutes, which is how long the rest of the prep should take you. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. 1 piece: 322 calories, 15g fat (8g saturated fat), 90mg cholesterol, 345mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 7g protein. Reduce oven setting to 350. Stir in coconut & vanilla. The Pioneer Womans Coconut Custard Pie has a flaky, buttery pie crust that is filled with a custard that is rich and creamy, along with fragrant, toasted coconut. } border: 0!important; It should not be considered a substitute for a professional nutritionists advice. thank you for sharing with tuesday night supper club. No matter the season, this Coconut Custard Pie will always be a hit with the whole family. Your email address will not be published. Im a family of 2 and 2 pies is one too many. Stir in the melted butter by hand. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Mix in 1/2 cup of milk at a time. This recipe yields 2 pies, which is certainly a good thing because that first pie will be gone in record breaking time. Refrigerate leftovers. Pour into pie crust; bake for 45-60 minutes, depending on your oven. Blend in flour. pie plate. Serves 6-8. 4 Add half and half mixture slowly to the egg/sugar mix, while continuing to beat on low speed; add salt. Line the edges of the pie with foil. Pour into the pie shell and. How to Make Coconut Custard Pie Place the milk, butter, eggs, and vanilla in a blender. "My mother-in-law is a huge dessert pie person. [CDATA[// >