Reciple for Coconut Custard Pie?!
Hi" Sorry to bother you again
But i am wondering does anyone have the reciple, to make Coconut Custard Pie!. because i can't find them in any Grocery Store or even at Walmart, and the Holidays are getting so close, with Thanksgiving being so near!. so i figure that i will make this Custard Pie!. but the problem is i don't know the reciple!. so can you please tell me
Please Help
Thank YouWww@FoodAQ@Com
But i am wondering does anyone have the reciple, to make Coconut Custard Pie!. because i can't find them in any Grocery Store or even at Walmart, and the Holidays are getting so close, with Thanksgiving being so near!. so i figure that i will make this Custard Pie!. but the problem is i don't know the reciple!. so can you please tell me
Please Help
Thank YouWww@FoodAQ@Com
Answers:
Junior's Toasted Coconut Custard Pie
Source: Welcome to Junior's Recipes and Memories from Its Favorite Restaurant by Marvin and Walter Rosen and Beth Allen
If you like a creamy custard pie and you love coconut, you're in for a real treat!.
Junior's has been baking coconut custard pies for over forty years - and each one always comes out perfectly set and creamy, with chunks of coconut in every bite!. Look closely - the top of the pie has been generously showered with coconut, which toasts and gives the pie a delicious golden glow when it comes out of the oven!.
The Junior's Way - Be sure to save 1/4 cup of the coconut to sprinkle on the top!. It bakes up golden and toasty, giving a little crunch in every bite!.
Makes one 9-inch deep-dish pie!.
Pastry for single-crust pie
4 extra-large eggs
2/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups heavy cream
1 cup milk
1 tablespoon pure vanilla extract
1 1/2 cups flaked coconut
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon 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 coconut custard filling!. Using an 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 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's cold!. Store any leftover pie in the refrigerator!.
COCONUT CUSTARD PIE
1/2 c!. Bisquick
1/2 c!. sugar
4 eggs
2 c!. milk
1 (3 1/2 oz!.) can coconut
1 tsp!. vanilla
3 tbsp!. butter
Put everything into blender and about 1/3 of coconut; blend about 5 minutes; store blender and mix in balance of coconut!. Pour into 9 inch buttered pie plate!. Bake 25-30 minutes at 400 degrees until custard sets
Www@FoodAQ@Com
Source: Welcome to Junior's Recipes and Memories from Its Favorite Restaurant by Marvin and Walter Rosen and Beth Allen
If you like a creamy custard pie and you love coconut, you're in for a real treat!.
Junior's has been baking coconut custard pies for over forty years - and each one always comes out perfectly set and creamy, with chunks of coconut in every bite!. Look closely - the top of the pie has been generously showered with coconut, which toasts and gives the pie a delicious golden glow when it comes out of the oven!.
The Junior's Way - Be sure to save 1/4 cup of the coconut to sprinkle on the top!. It bakes up golden and toasty, giving a little crunch in every bite!.
Makes one 9-inch deep-dish pie!.
Pastry for single-crust pie
4 extra-large eggs
2/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups heavy cream
1 cup milk
1 tablespoon pure vanilla extract
1 1/2 cups flaked coconut
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon 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 coconut custard filling!. Using an 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 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's cold!. Store any leftover pie in the refrigerator!.
COCONUT CUSTARD PIE
1/2 c!. Bisquick
1/2 c!. sugar
4 eggs
2 c!. milk
1 (3 1/2 oz!.) can coconut
1 tsp!. vanilla
3 tbsp!. butter
Put everything into blender and about 1/3 of coconut; blend about 5 minutes; store blender and mix in balance of coconut!. Pour into 9 inch buttered pie plate!. Bake 25-30 minutes at 400 degrees until custard sets
Www@FoodAQ@Com
I have made regular( the cooked kind) jello vanilla pudding(large pkge) and added the coconut and then decorated the top with more shredded coconut and a maraschino cherry in the middle was very good You can even take 1/2 cup of coconut and brown in oven on baking sheet cool well then decorate the top of pie with the toasted coconut !.!.looks wonderfulWww@FoodAQ@Com
cook one recipe of custard - I use Birds custard powder- follow the directions on the tin or cook 1 package of vanilla pudding!.
Do not use instant pudding!.
When it is cooked add 1 cup of coconut - flaked or shredded your preference!.
Put it into a baked cooled pie shell or graham crust!.
Top with whipped cream and you could garnish with a bit of toasted coconut!. Www@FoodAQ@Com
Do not use instant pudding!.
When it is cooked add 1 cup of coconut - flaked or shredded your preference!.
Put it into a baked cooled pie shell or graham crust!.
Top with whipped cream and you could garnish with a bit of toasted coconut!. Www@FoodAQ@Com