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Classic Coconut Custard Pie

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Ingredients
  Unbaked pastry shell/1/2 package piecrust mix 1 (Flaky Variety)
  Milk 3 Cup (48 tbs)
  Eggs 4
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Canned flaked coconut 3 1⁄2 Ounce (1 Can)
  Vanilla 1 Teaspoon
Directions

1. Prepare unbaked pastry shell.
2. Bake in a hot oven (425°) 5 minutes. Remove shell; cool; lower oven temperature to 325°.
3. In a medium-size saucepan, heat milk slowly until bubbles appear around edge.
4. In a large bowl, beat eggs slightly; stir in sugar and salt; slowly stir in milk. Strain into another bowl; stir in coconut and vanilla. Pour into partly baked pastry shell.
5. Bake in a slow oven (325°) 40 minutes, or until center is almost set, but still soft. (Do not overbake; custard will set as it cools.) Cool on a wire rack. Serve warm or chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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