Coconut Custard Pie ( Kathy)
By LADONMANK
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Ingredients
- Pastry for single-crust pie (9 in.)
- 1 cup flaked coconut, chopped
- 3 eggs, beaten
- 2-2/3 cups 2% milk
- 2/3 cup sugar
- 3 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
Details
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.
This soft custard pie has a mild
coconut flavor. Who wouldn't love
a hearty slice topped with a dollop
of whipped cream?
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