Coconut Custard Pie Recipe
Ingredients
| Milk | 2 1/2 Cup (16 tbs), scalded | |
| Eggs | 4 Small | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Coconut | 1 Can (10oz), flaked | |
| 1 unbaked 9-in. pastry shell | ||
| Brown sugar | 1/4 Cup (16 tbs) | |
| Soft butter | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 400° F.
MAKING
2) Take a bowl and beat eggs with salt, vanilla and sugar.
3) Add milk and mix well.
4) Reserving about 1/2 cup coconut combine the remaining with the egg mixture.
5) Pour the prepared mixture into pastry shell and bake for about 25-30 minutes or until custard tests done.
6) Combine brown sugar, reserved coconut and butter. Sprinkle mixture over pie.
7) Broil about 4-inches away from the source of heat for approximately 3 minutes or until brown in color.
SERVING
8) Garnish with fresh fruits, if desired.
1) Preheat oven to 400° F.
MAKING
2) Take a bowl and beat eggs with salt, vanilla and sugar.
3) Add milk and mix well.
4) Reserving about 1/2 cup coconut combine the remaining with the egg mixture.
5) Pour the prepared mixture into pastry shell and bake for about 25-30 minutes or until custard tests done.
6) Combine brown sugar, reserved coconut and butter. Sprinkle mixture over pie.
7) Broil about 4-inches away from the source of heat for approximately 3 minutes or until brown in color.
SERVING
8) Garnish with fresh fruits, if desired.
Chef
