i will be making it again this weekend, before I start my diet/exercise program on Monday. Thank you for sharing it! 3 Dissolve cornstarch in 1/4 cup of the half and half; add back to remaining half and half, and stir until well combined. It makes its own crust. Ukrop's Market Hall; Hot Foods Menu; Photo Gallery; About Ukrop's. About Ukrop's; Our Story; Signature Products; Our Team; Where to Buy; . Add 1 cup coconut flakes and vanilla; mix well. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. I love coconut and I love custard .. It usually takes around 45-50 minutes until the pie is perfectly cooked. */ To a large bowl, add the butter (Tip - If you don't have soft butter, place the butter in a microwave-safe bowl for about 30 seconds to quickly soften it), eggs, sugar, extracts, and whisk aggressively to combine. Sounds delicous! Whisk remaining evaporated milk, egg yolks, cornstarch and salt in small bowl until blended. }); What kind of coconut do you use? If it doesnt thicken when you bring it to a low boil, try adding a slurry made of equal parts cornstarch and water and whisking it in. Mix in 1/2 cup of milk at a time. Gradually whisk egg mixture into coconut mixture in saucepan. Protein 5g. Enjoy a great recipe for Coconut Custard Pie from the "Celebrating with Ukrop's Great Food" Cookbook on the blog! margin: 0!important; Reduce oven setting to 350. Is that shredded and sweetened? Betty Swain, Bear, Delaware. Divide the batter equally between both pie crusts. Preheat oven to 375 degrees. Spread remaining cup whipped topping over center of filling. Bake crust with aluminum foil for 30 minutes. The nature of the filler ingredient prevents it from becoming sufficiently solid after freezing. Set in refrigerator until ready to use. When a custard is overcooked, which causes the egg proteins to coagulate too much, cracks appear in the surface of the custard. To make Hahn's recipe for coconut custard pie, you'll need 2 large eggs, cup of butter, and 1 cup of granulated sugar. Who wouldn't love a generous slice topped with a dollop of whipped cream? Ill give this another try, but with one cup of sugar and not two. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the . Place a pie crust shield over the crust edges, or cover the edges with foil. Line unpricked crust with a double thickness of heavy-duty foil. Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. To elaborate, the materials just wont survive the freezers colder temperatures. Let stand for 5 minutes then sprinkle coconut flakes on top. Yes, you read that title right. width: calc(100% - 43px); In the meantime, crack the eggs into a large bowl, and using a fork or a whisk, beat the eggs "lightly," Hahn says, and by that she means that you should really just make sure you've broken the yolks. Ill be making it this weekend! Do not Sell or Share My Personal Information, 1 cup sweetened shredded coconut, chopped, Toasted sweetened shredded coconut, optional. Add half and half mixture slowly to the egg/sugar mix, while continuing to beat on low speed; add salt. font-weight: var(--var-hyperlink-static-font-weight)!important; line-height: var(--var-hyperlink-static-line-height)!important; In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. In a medium bowl, whisk the flour with the salt. 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. Serve with unsweetened whipped cream and a dusting of nutmeg. "My husband and I are both diabetic. People Who Like This Dish 53 Grease and flour two 9-inch pie dishes. We are no longer supporting IE (Internet Explorer). Our full assortment can always be found at our retail location, Ukrop's Market Hall or purchased . Let cool. Cant wait to try it. I dont know why, we just seem to be a nation of unadventurous sweet pie makers lol! Line a 9-inch pie plate with pastry. I wont have the freezer space . My husband can eat the whole thing in 1 night! Gradually whisk in whole milk, making sure to dissolve cornstarch. As noted above, the addition of coconut will significantly thicken up your custard base, which you can now pour into the pie shell (even if the shell is not fully defrosted). Beat the egg yolks with the remaining 1/2 cup milk. If you want to store your Coconut Custard Pie in the refrigerator, let it cool to room temperature before covering it with plastic wrap. } Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Refrigerate until chilled, at least 4 . In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. } This recipe for coconut custard pie is a celebration of custard's elegant simplicity, and you're bound to fall in love with it. Fold 1 cup of coconut into the pie filling and then pour the filling into the unbaked pie shell. Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. } Bake at 350 degrees for 45 minutes or until golden brown and set in the center. Top with whipped cream, if desired. Cool on a wire rack 1 hour. And, I do mean ever! Old fashioned heritage recipes are the very best. Great Grandmas Coconut Custard Pie is my absolute favorite coconut pie EVER. I confess I threw in a tablespoon of cream of coconut, simply because I always like more coconut. And, of course, you will need the bottom only of one frozen pie crust. Your party guests will be enchanted. Add vanilla and coconut. Remove from heat; stir in butter and vanilla extract until smooth. Serves 6-8. If not, allow it to bake for five more minutes. If you do, what are you waiting for?! Pingback: Easy 2 Ingredient Coconut Bars - Mrs Happy Homemaker. Beat together sugar, butter, and eggs in a large bowl with an electric mixer on low speed. Refrigerate leftovers. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. When ready to serve, top with whipped cream. Butter and vanilla extract until smooth }, 7000 ) ; What kind of coconut do you?! 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