COCONUT CUSTARD PIE

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Coconut Custard Pie image

Provided by Craig Claiborne

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

Pie Pastry for 9- or 10-inch pie shell
4 tablespoons butter
1 cup sugar
4 large eggs
2 cups milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt if desired
1 cup flaked coconut, available in cans

Steps:

  • Preheat oven to 375 degrees.
  • Roll out pastry and use it to line 9- or 10-inch pie tin or plate. Build up a slight rim and flute it.
  • Line pastry with a round of aluminum foil, pressing it down. Place pie tin or plate on baking sheet and place in oven. Bake 5 minutes and remove foil. Bake 5 minutes longer.
  • Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 29 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 292 milligrams, Sugar 39 grams, TransFat 0 grams

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