Can't Miss Coconut Custard Pie Recipe

By 11650

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 cup flaked coconut, chopped
• 3 eggs, beaten
• 2-2/3 cups 2% milk
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.