Remove from heat, stir in vanilla extract and shredded coconut for extra flavor and texture. Optionally, strain the custard to remove any lumps and achieve a silky consistency. Pour into bowls, let it ...

Store at room temperature. Make custard up to 5 days ahead. Keep refrigerated. If desired, substitute any 9-inch store-bought or homemade pie crust for the coconut crust tart shell. Use solid, stick ...

PENANG: Coconut prices have surged in Malaysia amid a shortage caused by unfavourable weather, prompting state and community leaders to urge Thaipusam participants to break fewer coconuts during ...

Walnut Custard Pie Prepare crust as usual and make custard as follows: One pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon vanilla and one-half cup, walnuts chopped quite fine.

Let's jump into the first pie – a custard pie, a timeless classic found in cookbooks worldwide since the 1700s. The earliest American version, dubbed "pecan pie," appeared in Harper's Bazaar in ...