This recipe for Entenmann’s Coconut Custard Pie is a clone of the popular baked good that you can find in stores. The pie has a coconut custard filling and a flaky pie crust. The filling is made with eggs, milk, sugar, cornstarch, and shredded coconut.
The crust is made with flour, sugar, salt, and butter.
This is my all-time favorite pie recipe! I grew up eating Entenmann’s coconut custard pie and it is still one of my favorites. The pie is rich and creamy, with a perfect balance of sweetness and coconut flavor.
The crust is flaky and buttery, and the entire pie is absolutely delicious. I highly recommend this recipe to anyone who loves coconut custard pie!
Where to buy entenmann’s coconut custard pie
If you’re looking for a delicious coconut custard pie, your best bet is to head to your local Entenmann’s bakery. Entenmann’s is known for their delicious baked goods, and their coconut custard pie is no exception. This pie is made with a coconut custard filling and a flaky pie crust, and it’s topped with a layer of whipped cream and shredded coconut.
It’s the perfect treat for any coconut lover, and it’s sure to satisfy your sweet tooth. So, if you’re in the mood for something sweet, be sure to stop by Entenmann’s and pick up a coconut custard pie.
Best coconut custard pie recipe
This is the best coconut custard pie recipe that I have ever tried. It is so easy to make and is absolutely delicious. The pie crust is flaky and the custard is rich and creamy.
The pie is topped with a layer of toasted coconut, which gives it a lovely crunch. Ingredients: 1 unbaked 9 inch pie crust
1 cup milk 1 cup coconut milk 1/2 cup sugar
3 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt
1 cup shredded coconut Instructions: 1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together milk, coconut milk, sugar, eggs, vanilla extract, and salt. 3. Pour mixture into the pie crust. 4. Sprinkle shredded coconut on top.
5. Bake for 45 minutes, or until the custard is set. 6. Let cool for at least 30 minutes before serving. Enjoy!
Easy coconut custard pie
This is an easy recipe for coconut custard pie that is sure to please. Made with just a few simple ingredients, this pie is both delicious and beautiful. Ingredients:
1 (14 oz) can sweetened condensed milk 1/2 cup unsweetened shredded coconut 3 eggs
1/4 cup sugar 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine sweetened condensed milk, coconut, eggs, sugar, and vanilla extract.
Mix well. 3. Pour mixture into the baked pie shell. 4. Bake for 25 minutes, or until custard is set.
5. Let cool before serving. Enjoy!
There are few desserts as classic as coconut pie. This rich and creamy pie is perfect for any occasion, and can be made with either fresh or canned coconut. For the filling, you’ll need milk, sugar, flour, eggs, butter, and of course, coconut.
You’ll also need a unbaked 9-inch pie shell. To make the filling, simply combine all of the ingredients in a large bowl and mix until well blended. Then, pour the mixture into the pie shell and bake at 350 degrees for about 45 minutes, or until the filling is set.
Once the pie is out of the oven, let it cool for a bit before slicing and serving. Enjoy!
Baked coconut custard recipe
Ingredients: 1 can (13.5 oz) full fat coconut milk 1/2 cup granulated sugar
1/4 cup cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract
3 large egg yolks 1/2 cup shredded unsweetened coconut Instructions:
1. Preheat oven to 350 degrees F. 2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. 3. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it comes to a boil.
4. Once the mixture has reached a boil, remove it from the heat and whisk in the vanilla extract and egg yolks. 5. Pour the custard mixture into a baking dish and sprinkle the shredded coconut over the top. 6. Bake the custard for 30-35 minutes, or until the top is golden brown and the custard is set.
7. Allow the custard to cool slightly before serving. Enjoy!
Pennsylvania dutch coconut custard pie
When it comes to coconut custard pie, the Pennsylvania Dutch know what they’re doing. This rich, creamy pie is studded with chunks of fresh coconut and has a flaky, buttery crust that comes together in no time. The custard filling is made with eggs, milk, sugar, and a touch of flour, and is flavored with vanilla and a hint of almond extract.
It’s the perfect balance of sweet and rich, and is sure to satisfy your sweet tooth.
Betty crocker coconut custard pie
This recipe is for a delicious coconut custard pie that is perfect for any occasion. The pie has a creamy custard filling made with eggs, milk, and coconut milk, and is topped with a layer of fluffy whipped cream and a sprinkle of shredded coconut. The crust is made with a combination of graham cracker crumbs and shredded coconut, and is baked until golden brown.
This pie is sure to please any coconut lover, and is sure to become a new family favorite.
Impossible coconut pie
If you love coconut pie, but are looking for a healthier option, this Impossible Coconut Pie is for you! Made with just a few simple ingredients, this pie is both delicious and nutritious. This Impossible Coconut Pie is made with a coconut milk base, which makes it dairy-free and vegan.
The filling is made with a combination of coconut milk, coconut oil, and tapioca flour, which makes it thick and creamy. Topped with a vegan whipped cream, this pie is sure to please everyone at your next gathering!
Did Entenmann’s discontinue coconut custard pie?
Entenmann’s discontinued their line of coconut custard pies in 2013. While the pies were popular with some customers, they didn’t sell as well as other items in the Entenmann’s line. The company decided to focus on other products and discontinued the coconut custard pies.
Does coconut custard pie need to be refrigerated?
No, coconut custard pie does not need to be refrigerated. Custard is a mixture of eggs, milk, and sugar that is cooked until thickened. The eggs in the custard prevent it from spoiling, so it is safe to leave out at room temperature.
How long will Coconut Custard Pie keep?
Assuming you are referring to a custard pie made with coconut milk, the answer is that it will keep for about 3-4 days in the fridge. This is assuming, of course, that you store it in an airtight container. Coconut custard pie is a delicious and relatively healthy dessert option.
It is made with coconut milk, which is a good source of healthy fats. Additionally, the pie filling is typically made with eggs, which are a good source of protein. Assuming you follow the recipe and bake the pie properly, it should last in the fridge for 3-4 days.
However, if you notice any signs of spoilage, it is best to discard the pie. When it comes to storing coconut custard pie, always err on the side of caution and consume it sooner rather than later. Enjoy!
Can I freeze coconut custard pie?
Assuming you are referring to a coconut custard pie that has already been cooked: Coconut custard pie can be frozen, but there are a few things to keep in mind to ensure the best possible results. First, the pie should be well wrapped in plastic wrap or aluminum foil.
This will help prevent freezer burn. Second, it is best to freeze the pie whole, rather than slicing it first. This will help maintain the integrity of the crust.
Third, when thawing the pie, do so slowly in the refrigerator. This will help prevent the custard from becoming watery. Assuming you are referring to a raw coconut custard pie:
Coconut custard pie can be frozen, but there are a few things to keep in mind to ensure the best possible results. First, the pie should be well wrapped in plastic wrap or aluminum foil. This will help prevent freezer burn.
Second, it is best to freeze the pie whole, rather than slicing it first. This will help maintain the integrity of the crust. Third, when thawing the pie, do so slowly in the refrigerator.
This will help prevent the custard from becoming watery. Additionally, the pie will need to be cooked for an additional 10-15 minutes once thawed to ensure the custard is cooked through.
Chef Frank recreates Entenmanns discontinued Metropolitan Cake
This recipe for Entenmann’s Coconut Custard Pie is a classic. The pie is made with a coconut custard filling and a graham cracker crust. The filling is made with eggs, milk, sugar, cornstarch, and coconut.
The crust is made with graham crackers, butter, and sugar. The pie is baked in a preheated oven until the custard is set and the crust is golden brown.