Coconut Custard Pie

By MaryEllen

Reviews
5 stars - Elmer loved this! Actually helped himself to a second piece and his last words upon leaving were "Whatever you do, DON'T lose that recipe!" - ME 1/24/2007

Ingredients

• 1 single pie crust
• 3 eggs
• 1 1/2 cup sugar
• 1 Tbs flour
• 1 cup milk
• 1 stick butter, melted
• 1 tsp vanilla
• 1 tsp vinegar
• 1 1/2 cup coconut flakes

Preparation

Step 1

1. Prick the crust all over with a fork. Partially bake the crust by laying a piece of foil over the raw crust and fill part way with pie weights or beans. Bake in a preheated 375 oven until crust is set and beginning to pale with a touch of golden brown, 18-20 minutes.

2. Beat eggs and sugar. Add flour, milk, butter, vanilla, and vinegar. Stir in coconut and mix well. Pour into partially baked shell. Bake until the top is golden and center is set, 45-55 minutes. Serve at room temp. Store leftovers in the refrigerator.

Servings: 8

Oven Temperature: 375°F

Nutrition Facts
Serving size: 1/8 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 374.2
Calories From Fat (45%) 168.64
% Daily Value
Total Fat 19.32g 30%
Saturated Fat 12.41g 62%
Cholesterol 112.12mg 37%
Sodium 90.36mg 4%
Potassium 123.08mg 4%
Total Carbohydrates 47.79g 16%
Fiber 0.72g 3%
Sugar 45.24g
Protein 4.21g 8%