Can't Miss Coconut Custard Pie |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? Betty Swain, Bear, Delaware 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 king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 450°. 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 8 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
3. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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