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coconut custard pie – Tricks and Tips

Recipes from Ronee: coconut custard pie

 

Hi everyone. I’m Ronee DeCanio, and I will be posting recipes every week – some sweet, some savory, some easy, and all delicious. I love to cook and bake and being able to share these with you, is a dream come true.
The Fair is over, and I decided to give all of us a break from a busy summer and post something easy-peasy, with ingredients you probably already have on hand. This is a pie that I have made for over 40 years. I’m pretty sure it was on the Bisquick box, but if you missed it, please give it a try and
ENJOY!
COCONUT CUSTARD PIE
Bake at 350 ° 40-43 Minutes Serves 6/8*
2 Cups Milk
3/4 Cups Sugar
1/2 Cup Bisquick Mix (original)
4 Eggs
1/4 Cup Butter
1-1/2 Tsp. Vanilla

Toppings:

Coconut & Almonds (spread on top before baking)
Chocolate, Whipped Topping, Fresh Strawberries (chill pie before putting on top)

Preheat Oven to 350°

Combine everything, except the topping, in your blender. Blend for 3 minutes. (As I recently found out, it doesn’t matter if the Bisquick mix totally incorporates with the other ingredients. If it does not, just scoop it out and spread in the mixture. It will be fine) Pour into a greased 9” pie pan. Place the pan on a cookie sheet that allows the pie room, should it spill over when you place it on the oven rack. LET STAND FOR FIVE MINUTES**. Sprinkle the topping you choose over the pie and bake. Cool before serving.

*If I’m eating it, it would probably be more like a single serving (no judgement please)
**You must do this or there will be no crust.

Coconut custard pie