In a flash, shortcut coconut custard pie. See recipes for Coconut custard pie too. This is so quick and easy! Waiting for it to cook is the hardest part.
Creamy Impossible Coconut Custard pie creates its own crust and takes just a few minutes to prepare. Add ingredients to a blender, pour into a pie pan, top with coconut Make sure this coconut custard pie recipe is in your life. Read here for how to make the tasty, creaming, fulfilling coconut custard pie. You can have In a flash, shortcut coconut custard pie using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of In a flash, shortcut coconut custard pie
- Prepare of pie mixture.
- You need 1 cup of whole milk.
- Prepare 1 cup of heavy cream.
- You need 1 1/4 cup of shredded sweetened coconut.
- It’s 1 1/2 cup of flour.
- You need 4 large of eggs.
- It’s 2 tsp of pure vanilla.
- It’s 5 tbsp of butter, cut into small chunks.
- You need 2 oz of full fat cream cheese.
- You need 3/4 cup of sugar.
- You need 4 dash of of allspice.
Coconut custard pie recipe with a flaky crust and egg custard filling. This tropical dessert is best served warm with a scoop of vanilla bean ice You want to bake the custards in a low-temperature environment and slow time. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. In a bowl, blend together the sugar, flour and nutmeg.
In a flash, shortcut coconut custard pie step by step
- Preheat oven to 350°F..
- Butter and flour a 9" pie pan..
- In a blender add all ingredients except for allspice..
- Pulse 10 times, then blend 10 seconds..
- Pour into pie plate. Add on dashes of allspice. Put plate on cookie sheet and cook for 55 minutes..
- Cool 1 hour than refrigerate 1 more hour. Then serve and enjoy..
- Recipe by taylor68too.
Add the butter, eggs, vanilla and milk. I can't resist coconut, so when I saw the recipe for this Coconut Custard Pie, I just had to try it. It's not your typical pie, as it's made in a springform pan, so it almost felt like a cake/pie hybrid to me. I add coconut into the custard before pouring into the pie crust. I also use a frozen crust and bake it before filling.
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