Home Made Coconut Custard Pie || Nana’s Cookery

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INGREDIENTS AND INSTRUCTIONS 400 DEG. 25-30 MIN
1 CHILLED 9″ UNBAKED PIE CRUST EITHER YOUR OWN FAVORITE OR MINE FROM MY FIRST VIDEO
4 EGGS
1/2 CUP SUGAR
1/4 TSP.SALT
1 TSP VANILLA
2 1/2 CUPS MILK,SCALDED
3 1/2 OZ. COCONUT
1/4 CUP BROWN SUGAR
2 TBSPS.SOFT BUTTER

BEAT EGGS SLIGHTLY.
STIR IN SALT,SUGAR AND VANILLA
GRADUALLY STIR IN MILK
RESERVE 1/2 CUP OF COCONUT AND STIR THE REST INTO THE MILK MIXTURE
POUR CAREFULLY INTO THE CHILLED PIE CRUST AND BAKE AT 400 DEG. FOR 25-30 MINUTES TIL KNIFE HALFWAY BETWEEN EDGE AND CENTER TESTS CLEAN.
LET COOL
BEFORE SERVING,BLEND BROWN SUGAR,BUTTER AND COCONUT
TOGETHER AND SCATTER ON THE PIE
BROIL 3-4 INCHES FROM HEAT FOR 2-3 MINUTES UNTIL LIGHTLY BROWNED.
ENJOY!!!

Today we’re making coconut custard pie what could be better Hi this is Gloria Donahue with Nana’s cookery or welcome or maybe welcome back to the kitchen it’s always a pleasure to have you come today I’m going to make coconut custard pie which is one of my husband’s favorites and I’m sure you may have seen recipes for coconut custard

Pie and coconut cream pie there is a difference a coconut custard pie is milk and ingredients baked in an unbaked pie crust in the oven a coconut cream pie on the other hand you would bake the pie crust bring it out make a separate pudding that has coconut in it then put

It in and you would either top that with meringue or whipped cream but this is a coconut custard pie that has a little trick at the end with a little extra topping so I’m really excited to show you an unbaked nine-inch pie crust 1/2

Cup of sugar 4 eggs 3 and a half ounces of coconut salt vanilla milk butter brown sugar now that we have all of our ingredients together we’re going to start making the pie which goes together very quickly you’re going to start with an unbaked 9-inch pie crust you can use

Your own favorite recipe it would just be regular pie crust not anything sweetened or with egg or anything or you can do what I do and that’s go to my first video where I make pie crust with canola oil and this pie crust goes together in about five minutes and a

Wonderful crust I made one mistake today and then I rolled it out and I put it in and I started poking it with a fork which you do when you’re baking a pie crust what they call blind and that means an empty crust and that keeps the

Air from coming up and making bubbles but I didn’t have to do that because I’m going to put a filling in it so you don’t need to do that so then I had to carefully go over and sort of seal up all of that but this is it this is an

Unbaked nine-inch pie crust then we’re going to have in our mixture a half a cup of regular sugar we’re going to have a quarter of a teaspoon of regular salt we’re going to have a teaspoon a teaspoon of vanilla and four eggs and I know if you watch my

Show regularly you know my rule on eggs I always do it one at a time in a cup before I put it in the bowl because I have never had a year that I went without getting a little shell in and believe me it’s much easier to get the

Shell out before you have it in the mixture and if you do get a little shell in just use the shell itself to get out that little piece and that will work hey folks so far so good three out of four four out of four you know eggs separate

Better when they’re cold if you’re going to beat egg whites for something and all but they blend better when they’re room temperature so we’re going to blend that together and I’m just using a whisk and now I’m going to pour in two and a half cups of regular milk that is scold and

Then scalded means you’ve heated it enough not to a boil but that you’re starting to get bubbles around the edges I use 2% milk and that seems fine with this if you use less than 2% milk because all of my original recipes that are 3040 years old I’m sure they were

All using regular milk which is 4% fat and fat the difference of fat in milk can make a difference in how something comes together in something that you make so the 2% I find is fine but if you use skim or 1% I would add a little bit

Of butter to this because I think you need a little more fat so we’ll pour the milk and I’m just going to whisk it as I do it you may not need to scald milk anymore in the old recipes it’s something to do with the enzymes but if it’s an old

Recipe and it calls for it I do what it says you have to remember there is always a reason in a recipe if they have you do something in a certain order there is a reason for it it’s not just fate it’s something because something either comes together better or that it

Needs this temperature or we’re this much time so particularly when you’re baking there’s not a whole lot of flexibility in the way that you do things it’s really better to follow what they say now I’m not going to put all the coconut in the pie it says reserved

1/2 a cup because we’re going to use that half a cup later so I’m going to put the rest in and stir it in now it’s possible if I were not doing a topping if I were doing another recipe that I would have more coconuts in here because

I wouldn’t be using more on the top but this is what we’re going to do and to be honest you’re not going to see me pour this into the pie crust because this is so liquidy and it’s going to come up pretty high I’m going to do what I do

When I’m just cooking myself and that is I take it as close as I can to the oven put it on the counter and pour it there because you have to move it very carefully into the oven well our coconut custard pie is out of the oven it’s done

When you take a metal knife and put it about halfway between the center and the crust and it comes out clean because that means the custard has set now we’re going to mix two tablespoons of and the pie has cooled so we’re going to mix two tablespoons of soft butter with a

Quarter of a cup of light brown sugar and the reserved coconut which was a half a cup just going to mix that all in well add the coconut and then we’ll continue to mix and then we’re just going to put it in little bits and pieces over the pie

We’re going to put it in a broiler and remember whenever you put anything in the broiler watch it very carefully because nothing takes very long when it’s done under the broiler and you want to make sure that you don’t burn it but you’ll start to see the sugar glisten

And bubble and it’s it’s a different way for a coconut custard pie many coconut custard pies you would buy would have more coconut in the pie and nothing on top but this is the one that I’ve made for years that we enjoy so this is what

I do and it’s just sort of a little different and it comes from a Better Homes and Gardens cookbook which I’m embarrassed to show you because it’s my second copy that I bought as a used cookbook in poor towns in Washington in the 90s having bought my first one

Probably in the 70s so it’s always fun to go and get cookbooks but I must say you could probably lick some of the pages of mine because I’ve said this before whenever you go to buy cookbooks from an estate sale or something go for the ones that look really messy because

They’re the ones they really used so I’m just going to sort of spread this out a little and you’ll see I’m going to put this in the broil right and I’ll show you when it’s done our coconut custard pie is out of the oven and it’s cold

We’ve put the topping on it and it broiled and this is a piece of the cut pie I’m already eating a little bit it was great to see you again bye bye