Thursday, October 9, 2014

Coconut Custard Pie

 




 
 
 
 
 
 
 
pie crust, prepared
4 eggs (room temperature)
1/2 c sugar
1/2 tsp vanilla
1/4 tsp salt
1-1/2 c scalded milk
2/3 c sweetened flaked coconut
 
Preheat oven to 350.
In large bowl, mix eggs, sugar, vanilla and salt.
Slowly add scalded milk, using a whisk.
Pour into prepared pie crust.
Add coconut into pie filling.
Bake 45 minutes.
Toast coconut and sprinkle on top.
 
 

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