Toasted Coconut Custard Pie Recipe
Ingredients
| Coconut | 1 1/2 Cup (16 tbs) | |
| Pie shell | 1 8 inch | |
| 1 pkg. real egg custard mix | ||
| 1 3/4 c lukewarm milk | ||
| Cinnamon to taste | ||
Directions
Set aside 1/2 C coconut.
Place remaining 1 C coconut in bottom of unbaked pie shell.
Dissolve custard mix in milk and pour into pie shell.
Sprmkle with cinnamon.
Bake for 10 minutes at 450° F.
Reduce heat and bake for 30 minutes longer at 350° F.
Sprinkle remaining coconut on the pie during the last 10 minutes of baking.
It should toast to a golden brown.
Cool before cutting.
Place remaining 1 C coconut in bottom of unbaked pie shell.
Dissolve custard mix in milk and pour into pie shell.
Sprmkle with cinnamon.
Bake for 10 minutes at 450° F.
Reduce heat and bake for 30 minutes longer at 350° F.
Sprinkle remaining coconut on the pie during the last 10 minutes of baking.
It should toast to a golden brown.
Cool before cutting.
Chef
