Coconut Custard Pie ( Kathy)

By LADONMANK

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

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?