Post by April B. on Mar 19, 2003 11:17:45 GMT -6
COCONUT CUSTARD PIE
1 (9 inch) pie shell ( USE DEEP DISH PIE SHELL)
4 eggs
3/4 cup white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/2 cups milk
1 cup shredded coconut
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in sugar, salt,
nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly
into egg mixture, whisking constantly. Stir in coconut,
then pour mixture into pastry shell.
Bake in preheated oven for 30 minutes, or until knife
inserted in center comes out clean.
Serve slightly warm or chilled.
Store in refrigerator.
1 (9 inch) pie shell ( USE DEEP DISH PIE SHELL)
4 eggs
3/4 cup white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/2 cups milk
1 cup shredded coconut
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in sugar, salt,
nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly
into egg mixture, whisking constantly. Stir in coconut,
then pour mixture into pastry shell.
Bake in preheated oven for 30 minutes, or until knife
inserted in center comes out clean.
Serve slightly warm or chilled.
Store in refrigerator.
