Side Pannel
Perfect Coconut Custard Pie
Perfect Coconut Custard Pie
- Recipe Submitted by maryjosh on 11/26/2018
Ingredients List
- Pastry for single-crust pie (9 inches)
- 1 cup sweetened shredded coconut, chopped
- 3 eggs, beaten
- 2-1/2 cups 2% milk
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Toasted sweetened shredded coconut, optional
Directions
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 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
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