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Results 41 - 50 of 232 for coconut custard
Preheat oven to 425 degrees. Toast 1/2 cup coconut in a little butter in ... clean. Cool. Refrigerate leftovers. For custard pie, omit the coconut.
Preheat oven to 425 degrees. Toast 1/2 cup coconut; set aside. Bake pastry ... desired. Refrigerate leftovers. CUSTARD PIE: Omit coconut. Proceed as above.
Put above ingredients into blender; blend, pour into well greased 9 inch pie pan. Bake at 250 degrees for 45 to 55 minutes. Cool. Will form ...
Cream together butter, sugar and ... time; beat well. Add milk, vanilla and coconut. Pour into unbaked pie shell. Bake at 375°F for 45 minutes.
Blend eggs and banana pieces ... 6 (8 ounce) custard cups. Sprinkle with additional nutmeg ... or until custard has set. Cool and refrigerate.
Beat eggs slightly. Add sugar, ... in 425 degree oven for 25-35 minutes. For Coconut Custard Pie, add 1 cup coconut before pouring into shell.
Preheat oven to 350 degrees. Combine all of the above. Beat at medium speed of a hand mixer for two minutes. Pour into a 9" pie plate. Bake ...
Easy pie!! It makes its own crust. Grease and flour glass pie pan (8" is best). Pour in all ingredients. Top with a dash of nutmeg for ...
Mix all ingredients and blend ... into a 9 inch unbaked pie shell. Bake for 45 minutes at 350 degrees or until crust is brown and custard is firm.
Cook at 375°F for 10 minutes and then reduce heat to 300°F. Cook until custard is set and pie is golden brown.
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