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Coconut Custard Pie

November 4, 2022 8 Comments

4 Nov
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There seems to be a story behind many of our favorite foods even a coconut custard pie.

My husband likes pies with whipped cream or meringue on the top.  I don’t make them.

Years ago I found I could not measure up to many of the wonderful southern cooks who always brought stunningly beautiful and delicious pies to pot lucks and served to top off a great meal. My specialities lay elsewhere.

This Christmas I ran across a blog, Add  a Pinch. I read a few recipes and knew this woman HAD to be a southerner.  She posted recipes that mirrored many of my own family recipes.

Robyn is a southern woman from several generations of southern women!  I am too by the way.

She had a pie recipe that I knew would make my poor deprived husband drool.  Shh, I had to change the name because he only wanted coconut custard pie.

For this year’s Christmas dinner,  I asked Jessica, our soon to be DIL and a very good cook to make the pie.  Last Thanksgiving she made an incredible apple pie. See here for that recipe.

This Christmas, I asked her to make THE pie.  It was so good she had to make another pie  the day after.

We went a just little overboard.

There is more behind the story. Over the years we have hosted many people on holidays who like us are far from home. I try to ask what would you like to have; what is a favorite dish on this holiday? Then I try to add that to the meal.

I thought I asked Jessica but I don’t think I did this year for this holiday.

When I asked her to make the pie she told me it was one she and her mom had at Christmas!

They added bananas which we left out.  It will now be part of our annual menu!

A new tradition!

A very delicious new tradition! 

 

Coconut Custard Pie

Linda @ bushelandapickle.com
Delicious classic custard pie; a family favorite from Robyn @ Add a Pinch
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients
  

  • 1 pie crust recipe or graham cracker crust recipe
  • Pie Topping:
  • 1/2 cup flaked sweetened coconut
  • Custard:
  • 1 1/2 cup coconut milk
  • 1 1/2 cup half & half
  • 5 egg yolks microwave the whites for the dogs
  • 3/4 cup sugar
  • 4 tbls cornstarch
  • 1 tbls butter
  • 1 1/2 cup flaked sweetened coconut freeze left over, keeps beautifully
  • 1 1/2 teas vanilla
  • Whipped Topping:
  • 2 cups whipping cream
  • 1/4 cup sugar
  • 1 teas vanilla

Instructions
 

  • Prepare crust according to instructions
  • Topping:
  • Spread coconut evenly on baking sheet. Bake at 350 degrees for 8-10 minutes until coconut just starts to turn toasty brown
  • Set aside to cool
  • Custard:
  • Pour together coconut milk & half & half in liquid missing cup
  • Whisk in egg yolks
  • In a heavy bottom sauce pan, add sugar , cornstarch.
  • Over med-low heat slowly add while whisking in egg & milk mixture
  • Whisk constantly!
  • Constant stirring will prevent scorching or curdling of custard mixture
  • Bring custard mix to a boil.
  • Continue to stir constantly using a wooden spoon or heat resisting spatula
  • Boil for ONE minute
  • Remover from heat
  • Add butter, coconut and salt blending well
  • Spread custard mix into cooled pie shell
  • Cover lightly with plastic wrap pushing wrap lightly close over custard mixture and refrigerate for 30 – 45 minutes
  • It will not make a firm set; this is custard
  • Whipped Topping
  • Add sugar to whipping cream in a large bowl
  • Whisk with electric mixer until stiff peaks form
  • Add vanilla; whisk until blended in
  • Spread off cooled custard pie
  • Sprinkle cool toasted coconut evenly over top
  • Enjoy!
IMG_2789

This pie makes a beautiful presentation but once you cut, the yummy custard covers you plate for a “very m m m m”  satisfying taste!  Remember it is so good we had to have another one the very next day!

Now, what shall I call it?

What new recipe did your family fall in love with recently?

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This site contains affiliate links to products. I may receive a commission for purchases made through these links at no extra cost to you. The products are similar and items  our family enjoys.                             Thanks for your purchases.

 

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Reader Interactions

linda

Comments

  1. Donna says

    November 8, 2022 at 9:57 pm

    Great story! Sounds like your family enjoys making happy memories during the holidays! Your pie sounds yummy! Thanks for sharing!

    Reply
  2. Rachel - Tea and forget-me-nots says

    November 6, 2022 at 7:48 am

    Aww I love that story and it sounds like you have such a wonderful family too.

    Reply
    • bushel and a pickle says

      November 8, 2022 at 2:38 pm

      Thanks! And I sure am blessed with our family.

      Reply
  3. Miz Helen says

    January 23, 2015 at 2:40 pm

    5 stars
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
    Miz Helen

    Reply
  4. JessicaJ says

    January 16, 2015 at 4:40 pm

    I love coconut, I love custard, and I love pie. Therefore, this recipe sounds delish! Yum!

    Reply
    • bushel and a pickle says

      January 16, 2015 at 7:55 pm

      I like your logic! Thanks for stopping by! Linda

      Reply
  5. Bill, Uncle Bill says

    January 15, 2015 at 4:15 pm

    5 stars
    Okay I admit it, I ate the last slice from the first pie for breakfast. Couldn’t admit it while everyone was still fuming about what happened to the last of the pie. Glad Jess made two the second time.

    Reply
    • bushel and a pickle says

      January 15, 2015 at 5:14 pm

      Ah Ha! So you were the one! Yes, glad Jess made more. Have a good day Bill.

      Reply

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Welcome! I’m Linda and I’m so glad you stopped by.
I live a rich and full life in Lancaster, Pennsylvania in a very, very old farmhouse. Bushel & a Pickle (named for my daughter’s childhood saying) is my story of life experiences, family, travels and faith.

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