Coconut Custard Pie III Best Family Recipes

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Tuesday, June 12, 2018

Coconut Custard Pie III

"A easy coconut custard pie that has been a main success. So smooth! Cinnamon may be used in preference to nutmeg."

Ingredients :

1 (nine inch) pie shell
4 eggs
three/four cup white sugar
1/four teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 half cups milk
1 cup shredded coconut

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to four hundred stages F (200 stages C).
In a massive bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly into egg aggregate, whisking continuously. Stir in coconut, then pour combination into pastry shell.
Bake in preheated oven for half-hour, or until knife inserted in middle comes out clean. Serve barely warm or chilled. Store in fridge.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it lightly, and make smooth-up less complicated.

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