Coconut Custard Pie

Coconut Custard Pie

Time 45 minutes Yield 6 servings

Ingredients

• Pie Pastry for 9- or 10-inch pie shell
• 4 tablespoons butter
• 1 cup sugar
• 4 large eggs
• 2 cups milk
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon salt if desired
• 1 cup flaked coconut, available in cans

Preparation

• Step 1

  Preheat oven to 375 degrees.
• Step 2

  Roll out pastry and use it to line 9- or 10-inch pie tin or plate. Build up a slight rim and flute it.
• Step 3

  Line pastry with a round of aluminum foil, pressing it down. Place pie tin or plate on baking sheet and place in oven. Bake 5 minutes and remove foil. Bake 5 minutes longer.
• Step 4

  Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.