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Coconut Custard Pie III
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Decadent coconut custard pie with a creamy texture, perfect for topping with unsweetened whipped cream and nutmeg.
Ingredients:
- 1 (9 inch) pie shell
- 4 eggs
- 0.75 cup white sugar
- 0.25 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 2.5 cups milk
- 1 cup shredded coconut
Instructions:
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large bowl, whisk together eggs, sugar, salt, nutmeg or cinnamon, and vanilla extract until well combined.
- Warm the milk in a small saucepan until just heated through, then gradually pour it into the egg mixture while whisking vigorously. Fold in the coconut, and pour the luscious mixture into the pastry shell.
- Bake in a preheated oven for 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or chilled and store in the refrigerator.
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