|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
Results 101 - 110 of 185 for coconut egg custard pie
In blender, combine all above ... blend 1 minute. Pour into well greased and floured 10-inch pie pan. Bake at 350°F about 1 hour or until custard is set.
Roll pie crust out to ... not perforate. Mix eggs, sugar, salt, vanilla and coconut. Slowly stir ... and quickly pour custard into shell, sprinkle ... to cool. Then chill.
Preheat oven to ... Toast 1/2 cup coconut, set aside. In medium bowl, beat eggs, add sweetened ... near center comes out clean. Cool. Chill, if desired.
Bake pie crust about 10 ... beat sugar and eggs until lemon colored. Add salt, milk and coconut. Pour mixture ... knife inserted near center comes out clean.
Beat egg yolks lightly, add ... butter, vanilla and coconut. Lastly fold ... unbaked 9 inch pie shell and bake ... center will come out clean when done.
In bowl, combine milk, sugar, eggs, vanilla, salt ... to blend. Sprinkle coconut into pastry shell. ... garnished with whipped cream. Yield: 1 (9") pie.
Place all ingredients except coconut in blender. Cover ... a 10 inch pie plate that has ... comes out clean, pie is done. Serve warm or cold. Serves 6-8.
Stir and pour ... Sprinkle with 1/4 to 1/2 cup more coconut. Bake at 425 degrees for 30 minutes or more until knife inserted 1 inch from edge comes clean.
Bake squash and ... until fine. Spray pie plate with Pam ... Grate nutmeg on top. Bake at 350 degrees for 30 minutes or until middle has set. Remove; cool.
Beat eggs. Combine sugar ... and pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Reduce heat and bake for 20 more minutes or until set.
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