coconut pumpkin pie recipe?

Question

i am looking for a recipe for coconut pumpkin pie. any type of pie recipe with the 2 ingredients would be great. i am trying to make this for my boyfriend. He loves both of these ingredients, so im hoping that its possible to mix them into one pie :)

Answer 1

INGREDIENTS:
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter or margarine, melted
4 teaspoons fresh lemon juice
1 teaspoon vanilla
1 1/2 Cups of minced pumpkin
1 1/3 cups grated coconut (3 ounce can)
pinch salt
1 unbaked pie pastry, 9-inch
PREPARATION:
Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut and pumpkin; pour into pie shell and bake for 30 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake for 10 to 20 minutes longer, until set and no longer jiggly.
As the pie bakes, a golden topping forms on the surface.
Chill thoroughly before serving. The pie will be gooey if served at room temperature. Serves 6.

Answer 2

Gross, you don't mix them together! I bet he hates it!

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

COCONUT CUSTARD PIE:
2 1/2 cups whole milk
1/2 cup sugar
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup flaked coconut
1/4 teaspoon nutmeg
1 unbaked pastry shell (9-inch)
Combine milk, sugar, eggs, vanilla extract and salt; mix well. Stir in coconut and nutmeg; pour into pie shell.Bake at 425 degrees for 20 to 25 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake at 350 degrees for 15 to 20 minutes longer, until set. Chill thoroughly before serving.

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 3

verify the recipe on the can. many times, that's evaporated milk that's used for pumpkin pie. Evap milk is comparable to condensed milk, inspite of the incontrovertible fact that it is not comparable to Sweetened condensed milk. in case you have a can of Libby's pumpkin, it makes use of evap milk despite if the revealed recipe could desire to declare "condensed".

Answer 4

That sounds good!! Maybe some coconut in the crust, yum.