BCL - Coconut Custard Pie II Good Recipes

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Coconut Custard Pie II

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

Ingredients :

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

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

Notes :

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