COCONUT CUSTARD PIE
This a pie that has lost it’s popularity, yet we find the use of coconut in other manufactured items, from shampoo to cookies to name a few .The recipe was a favorite of my Mom’s, and it must be over a hundred years old. She used coconut in pies, on top of cakes, in Easter eggs. Cracking a fresh coconut was never a chore for her. Today we can buy our coconut already shredded in a can, just waiting on our creativity.
COCONUT CUSTARD PIE
- 3 eggs, slightly beaten
- ¼ tsp salt
- ½ cup sugar
- 2 ½ cups milk
- 1 tsp vanilla
- ¾ cup coconut
Combine ingredients, Mix well. Pour into pie shell. If desired, sprinkle with nutmeg.
Bake at 425 for about 35 min. Cool before serving.
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