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Hi grandmasgirls, Don't want to send you away,, but if you go to www.allrecipes.com,thers several recipes,to many to copy and paste,. But hurry right back!. Granna2

Hi Grandmasgirls:

Here are two! Hope they help or inspire! 

http://www.tablespoon.com/recipes/crunch-custard-pie-recipe/1/

4  eggs
1  cup sugar
1/2  cup All Purpose or Self Rising Flour
1  pint (2 cups) light cream or half and half
1  teaspoon vanilla
1/4  cup butter or margarine, melted
1  pkg. (7 oz.) or 2 2/3 cups flaked or shredded coconut
  TOPPING
1  cup All Purpose or Self Rising Flour
11/2  cups firmly packed brown sugar
1/2  cup butter or margarine, softened


1. OVEN 350°F. TWO 9-INCH ROUNDS (12 SERVINGS)
2. In small mixer bowl, beat eggs at medium speed until slightly thickened. Gradually add sugar; continue beating until well blended. Add flour; blend atlow speed until mixed. Blend in cream, vanilla and butter. By hand, stir incoconut. Divide batter evenly into 2 greased 9-inch round layer pans. Crumble Topping evenly over batter. Bake at 350°F. for 35 to 45 minutes untilgolden brown crust forms on top. Serve warm or cold, cut in wedges. Store inrefrigerator.
3. Topping: Combine flour and brown sugar. Cut in butter until crumbly.

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=39583
Pistachio-Coconut Pie

(Member only Recipe)

INGREDIENTS
1    package (8 oz) cream cheese, softened
1    cup milk
1    teaspoon vanilla
1    box (4-serving size) pistachio instant pudding and pie filling mix
1    container (8 oz) frozen whipped topping, thawed
1/2    cup flaked coconut, toasted
1    shortbread crumb crust (6 oz)

DIRECTIONS
1.    In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
2.    With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.
High Altitude (3500-6500 ft):
No change.

thanks so much...

Coconut Custard Pie

1/2 stick butter
1 1/4 cups sugar
3 eggs
1/2 cup milk or buttermilk
1 tbsp flour
1/4 tsp salt
1 tsp vanilla, almond or lemon extract
1 1/4 cups coconut
1 unbaked pie shell

Cream butter and sugar. Add eggs and beat well. Add remaining ingredients and mix well. Pour into pie shell and bake at 325 degrees for 50-60 minutes until center is set and pie is golden.

Dear Friend A/C.  You are SO awesome.  I always make a coconut cream pie.  But I was intrigued when I spotted this custard recipe.  It is almost exactly like my buttermilk pie recipe,which is so quick, easy and delicious.  Well, I made the coconut custard pie last night, and it was WONDERFUL !!!!!  Thanks so much my friend.  Hugs