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| Recipe Categories >> Pies |
Coconut Custard Pie |
INGREDIENTS |
Pastry for single-crust pie
4 eggs
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk
1/2 cup toasted coconut
ground nutmeg |
METHOD |
Bake pastry shell in 450 oven for 5 minutes.
For filling, in a bowl beat eggs slightly with a rotary beater or fork until combined. Stir in sugar, vanilla, and salt. Gradually stir in milk and coconut. Mix well.
Place the partiallly baked pastry shell on oven rack. Pour the filling into the pastry shell. Sprinkle with nutmeg. Cover edge of pie with foil. Reduce oven temp to 350 and bake for 25 minutes.
Remove foil. Bake for 15 to 20 minutes more, or until a knife inserted near the center comes out clean. cool pie on a wire rack. Cover and chill to store. |
NOTE |
Makes 8 servings.
After the pie cools, cover and refrigerate until serving time. Cover and chill leftovers too.
Best to use deep dish pie pan.
Best to leave the foil on the crust for the entire time that the pie is baking with the filling.
To check for doness, gently shake the pie. If the liquid area in the center is smaller than a quarter, the pie is done. The filling will continue to set after you remove the pie from the oven. Or, insert a knife near the center of the pie. If the knife comes out clean, the pie is done. The knife test may cause the filling to crack. |
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