Coconut Custard Pie II recipe

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Ingredients

4 eggs
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups milk
1 cup flaked coconut
1 (9 inch) unbaked pie crust
¼ cup packed brown sugar
2 tablespoons butter, softened

Nutrition Info

331.3 calories
carbohydrate: 38.1 g
cholesterol: 106.7 mg
fat: 16.9 g
fiber: 1.7 g
protein: 7.4 g
saturatedFat: 7.9 g
servingSize: -
sodium: 304.6 mg
sugar: 26.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.

  3. Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.

  4. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

Competing for 'best pie in the world' prize. With its caramelized topping, this custard pie is something special.

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