Coconut Custard Pie

  • on June 17, 2008
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Ingrients & Directions

3 Egg yolk
2 c Sugar
1 qt Milk
4 tb Flour
1 ts Vanilla
1 Coconut, whole; grated
3 Egg white; beaten
2 Pastry shell, 9″; baked

To the beaten egg yolks, add the sugar and milk, and cook all
together. Add the flour which has been mixed with a little cold water
and cook until mixture thickens. Add vanilla and let mixture cool.
Mix half of the coconut with the custard filling and pour into baked
pie shells. Beat the whites of eggs until stiff and frothy, add 3
Tbsp sugar and spread on top of pies, sprinkle with remaining
coconut. Brown in 325-F oven about 10 minutes. This recipe will make
2 medium pies.

12 Servings

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