LIZZIE'S COCONUT CUSTARD PIE
Member's Choice! Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert...
Provided by Kathie Carr
Categories Pies
Time 35m
Number Of Ingredients 11
Steps:
- 1. Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
- 2. Stir together sugar, flour, and salt. Set aside.
- 3. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
- 4. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
- 5. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
- 6. Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
- 7. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.
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