Coconut Custard Pie

Coconut Custard Pie

Community Classics .
Edited on Aug 14, 2009

This is a home made pie and pie crust which is easy to make, delicious and has basic ingredients we usually already have in our kitchens. Makes 2 pies


Pie crust:
2 cups flour
2/4 cup shortening (chilled)
1/4 cup margarine (chilled)
1 teaspoon salt
5 Tablespoons ice cold water

Custard Filling:
4 eggs (well beaten)
1 3/4 cup granulated sugar
2 cup Carnation Evaporated milk (undiluted)
6 Tablespoons margarine (melted)
1 Tablespoon vanilla
2 cups coconut (optional)


Pie crust:
Put 2 cups of flour into a large mixing bowl,add 2/4 cup of chilled shortening and 1/4 cup chilled margarine,1 teaspoon salt and then using two case knives (some call them butter knives) or a pastry blender and criss cross the knives back and forth to blend the flour mixture (it should resemble course corn meal), add the ice cold water 1 Tablespoon at a time just enough water to hold the dough together to form a dough ball (do not handle the dough too much as it will make it tough). Now separate the dough ball into two equal pieces and roll out one at a time. Once rolled out take the pie crust and fold it in half and the fold the half in half to make it one fourth, Now take your dough that is in the one fourth shape and put the point into the middle of the pie pan and unfold it to a half and then unfold to fill out the pie pan, crimp the edges with your thumb and first finger to make a decorative crust or you can simply take a fork and press down on the rim of the pie crust to make a decorative crust also. Make sure the crust is against the pire pan so you do not get any air bubbles on the sides (you can also use a fork to prick around the pie crust to avoid bubbles also). Once you have both shells ready just set aside and make your custard filling: In a large mixing bowl add the 4 beaten eggs, the 1 3/4 cups of sugar, the 2 cups of UNDILUTED Carnation evaporated milk, 6 Tablespoons of margaine (melted), and the 2 cups of coconut (it will make without the coconut if you do not like coconut) and hand mix well with a large spoon. Once mixed well pour equally into each pie shell. Bake at 350 degrees for about 30 minutes until knife inserted into the center comes out clean. Remove from oven and cool and then serve. This can also be served as a crustless pie or as single custard dishes. To do this you follow the custard filing recipe and then ppour the filling into the little glass dishes that are oven proof and cook until a knife goes in and comes out clean. Ofcourse it will take less time to cook. Add whip cream and top with a cherry for an extra treat.

Not a NESTLÉ®-tested recipe.

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