Classic Coconut Custard Pie Recipe
Ingredients
| Flaky Pastry II or: 1/2 package piecrust mix | ||
| Milk | 3 Cup (16 tbs) | |
| Eggs | 4 Small | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Flaked coconut | 1 Can (10oz) | |
| Vanilla | 1 Teaspoon | |
Directions
1. Prepare unbaked pastry shell.
2. Bake in a hot oven (425°) 5 minutes. Remove shell; cool; lower oven temperature to 325°.
3. In a medium-size saucepan, heat milk slowly until bubbles appear around edge.
4. In a large bowl, beat eggs slightly; stir in sugar and salt; slowly stir in milk. Strain into another bowl; stir in coconut and vanilla. Pour into partly baked pastry shell.
5. Bake in a slow oven (325°) 40 minutes, or until center is almost set, but still soft. (Do not overbake; custard will set as it cools.) Cool on a wire rack. Serve warm or chilled.
2. Bake in a hot oven (425°) 5 minutes. Remove shell; cool; lower oven temperature to 325°.
3. In a medium-size saucepan, heat milk slowly until bubbles appear around edge.
4. In a large bowl, beat eggs slightly; stir in sugar and salt; slowly stir in milk. Strain into another bowl; stir in coconut and vanilla. Pour into partly baked pastry shell.
5. Bake in a slow oven (325°) 40 minutes, or until center is almost set, but still soft. (Do not overbake; custard will set as it cools.) Cool on a wire rack. Serve warm or chilled.
Chef
