Coconut Custard Pie

9″ pie shell

4 eggs

1 cups heavy cream

1 1/3 cups milk

1 can (4 oz) shredded coconut

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon coconut flavoring

1/4 teaspoon salt

1. Preheat oven to 350 F.

2. In medium bowl, with wire whisk or rotary beater, beat eggs slightly. Add cream, milk, coconut, sugar, vanilla, coconut flavoring and salt; beat until well mix.

3. Pour into prepared pie plate. Place in shallow pan; pour cold water to about 1/2 inch around pie plate.

4. Bake 40-45 minutes, or until knife inserted in center comes out clean.

5. Remove pan from water. Let custard cool completely on wire rack; then refrigerate until well chilled. Several hours or overnight.

Yields: 6-8 Servings

* I love this recipe. Made it several times and it was a hit!

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