Coconut Custard Pie II Best Dishes

Thursday, April 10, 2014

Coconut Custard Pie II

"Competing for 'pleasant pie inside the world' prize. With its caramelized topping, this custard pie is some thing unique."

Ingredients :

4 eggs
half cup white sugar
1/four teaspoon salt
1 teaspoon vanilla extract
2 half of cups milk
1 cup flaked coconut
1 (nine inch) unbaked pie crust
1/four cup packed brown sugar
2 tablespoons butter, softened

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

Preheat oven to 400 ranges F (2 hundred tiers C).
Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add half of cup coconut to filling, and reserve final half cup for the top. Pour filling into pie shell.
Bake at 400 tiers F (200 ranges C) for 25 to 30 minutes, or till knife inserted into middle of pie comes out easy. Cool pie absolutely.
Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on pinnacle of pie. Broil, approximately three or 4 inches far from warmth, for two to 4 mins.

Notes :

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