COCONUT CUSTARD PIE
This recipe came from a very dear friend of mine. This was my first time making it. It turned out perfect. This will be a keeper for me. Was creamy, rich, delicious! Enjoy!! My photos
Provided by Cassie *
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425 degree F. Bake pie shell for 6 minutes. Cool slightly. Toast 1/2 cup coconut. Either in oven on a sheet pan, or I do mine in a skillet on the stove top. Stirring frequently so as not to burn, for about 5 minutes. Set aside.
- 2. In a bowl, beat eggs. Add remaining ingredients, except coconut. Mix well. Stir in the 1 cup of coconut.
- 3. Pour into pre cooked pie shell. Sprinkle toasted coconut on top. Bake for 10 minutes. I then cover crust with foil, so not to burn. Reduce oven to 350. Bake 25 - 30 minutes longer; or until knife inserted in center comes out clean.
- 4. Cool, and refrigerate leftovers.
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