Coconut Custard Yam Pie

  • on January 20, 2008
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Ingrients & Directions

2 c Mashed cooked yams (2 large) 3 Eggs
1/2 c Granulated sugar 1/4 c Packed brown sugar
1 ts Salt 1 ts Cinnamon
1/2 ts Nutmeg 1/4 ts Ginger
1/8 ts Cloves 1 c Evaporated milk or light
– Cream
1 1/2 c Freshly grated coconut 1 Unbaked 9-inch pie shell
Loosely packed

To prepare yams, bake in 350 degree oven for 40 minutes or cook
in boiling water 25 minutes, until soft. Cool, peel and mash.
In large bowl, beat eggs with sugars, salt and spices. Add
mashed yams and evaporated milk; mix well. Fold in 1 cup grated
coconut. Turn into unbaked pastry shell. Bake at 350 degrees
for 50 minutes longer or until tip of knife inserted into center
of pie comes out clean. Serve warm or cooled with whipped cream
or ice cream, if desired

1 servings

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