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Food
Coconut Custard Pie
There’s no better way to top off a scrumptious dinner than with a big slice of this yummy coconut custard pie. With a mild taste of coconut and the sweet taste of custard, you’ll be wanting to go back for seconds. If desired, top with toasted co- conut or better yet, some whipped cream. Find more dessert recipes at culinary.net.
Recipe:
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
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 min-
utes. 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. Refrigerate leftovers.
Recipe adapted from Taste of Home
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