Toasted Coconut Custard Pie
|Coconut||1 1⁄2 Cup (24 tbs)|
|Pie shell||1 (8-Inch)|
|Egg custard mix||4 1⁄2 Ounce (Real)|
|Lukewarm milk||1 3⁄4 Cup (28 tbs)|
Set aside 1/2 C coconut.
Place remaining 1 C coconut in bottom of unbaked pie shell.
Dissolve custard mix in milk and pour into pie shell.
Sprmkle with cinnamon.
Bake for 10 minutes at 450Â° F.
Reduce heat and bake for 30 minutes longer at 350Â° F.
Sprinkle remaining coconut on the pie during the last 10 minutes of baking.
It should toast to a golden brown.
Cool before cutting.