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janediaries06
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Tuesday 10 November 2026 15:40:41 GMT
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Coconut Custard Pie RECIPE-COOKING WITH BRIGHT EYES A creamy, dreamy pie filled with coconut custard, lightly spiced with nutmeg, and baked until perfectly golden. What You'll Need 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 7 tablespoons butter 3/4 cup sugar 1/4 teaspoon ground nutmeg How to Make It 1. In a mixing bowl, combine milk, shredded coconut, eggs, vanilla extract, flour, butter, and sugar. Blend until smooth. 2. Grease and flour a pie pan. Pour the custard mixture into the prepared pan. 3. Sprinkle ground nutmeg and, if desired, a little extra shredded coconut on top. 4. Bake at 350°F (175°C) for 45 minutes, or until the custard is set and the top is lightly golden. 5. Remove from oven and let the pie cool completely. 6. Refrigerate until fully chilled and firm before slicing and serving. Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Serves: 8 Calories: 310 per serving | Protein: 6g per serving *No Fail Butter Pie CRUST-COOKING WITH BRIGHT EYES Ingredients: 2½ cups all purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 8 ounces cold butter, cubed 8 tablespoons ice water Directions: In a large bowl, whisk together the all purpose flour, granulated sugar, and kosher salt until evenly combined. Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea sized pieces of butter remaining. Add the ice water 1 tablespoon at a time, gently mixing after each addition. Continue adding only enough water for the dough to begin holding together when pressed. Do not overmix. Turn the dough onto a lightly floured surface and gently bring it together into a ball. Divide the dough into two equal portions and shape each portion into a flat disc. Wrap each disc tightly and refrigerate for at least 1 hour. Remove one dough disc from the refrigerator and let it rest briefly if it is too firm to roll. Place the dough on a lightly floured surface and roll it into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides without stretching it. Trim any excess dough and crimp the edges as desired. Refrigerate the prepared crust for 15 to 20 minutes before adding the filling or baking. Bake according to the instructions for your chosen pie recipe. Prep Time: 20 minutes | Cooking Time: Based on pie recipe | Total Time: 1 hour 40 minutes plus baking time Kcal: 1730 | Servings: 2 pie crusts
Coconut Custard Pie RECIPE-COOKING WITH BRIGHT EYES A creamy, dreamy pie filled with coconut custard, lightly spiced with nutmeg, and baked until perfectly golden. What You'll Need 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 7 tablespoons butter 3/4 cup sugar 1/4 teaspoon ground nutmeg How to Make It 1. In a mixing bowl, combine milk, shredded coconut, eggs, vanilla extract, flour, butter, and sugar. Blend until smooth. 2. Grease and flour a pie pan. Pour the custard mixture into the prepared pan. 3. Sprinkle ground nutmeg and, if desired, a little extra shredded coconut on top. 4. Bake at 350°F (175°C) for 45 minutes, or until the custard is set and the top is lightly golden. 5. Remove from oven and let the pie cool completely. 6. Refrigerate until fully chilled and firm before slicing and serving. Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Serves: 8 Calories: 310 per serving | Protein: 6g per serving *No Fail Butter Pie CRUST-COOKING WITH BRIGHT EYES Ingredients: 2½ cups all purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 8 ounces cold butter, cubed 8 tablespoons ice water Directions: In a large bowl, whisk together the all purpose flour, granulated sugar, and kosher salt until evenly combined. Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea sized pieces of butter remaining. Add the ice water 1 tablespoon at a time, gently mixing after each addition. Continue adding only enough water for the dough to begin holding together when pressed. Do not overmix. Turn the dough onto a lightly floured surface and gently bring it together into a ball. Divide the dough into two equal portions and shape each portion into a flat disc. Wrap each disc tightly and refrigerate for at least 1 hour. Remove one dough disc from the refrigerator and let it rest briefly if it is too firm to roll. Place the dough on a lightly floured surface and roll it into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides without stretching it. Trim any excess dough and crimp the edges as desired. Refrigerate the prepared crust for 15 to 20 minutes before adding the filling or baking. Bake according to the instructions for your chosen pie recipe. Prep Time: 20 minutes | Cooking Time: Based on pie recipe | Total Time: 1 hour 40 minutes plus baking time Kcal: 1730 | Servings: 2 pie crusts
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