Coconut Custard Pie
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 1/2 cups milk, scalded
- 1 can flaked coconut (1 1/4 cup)
- 1 unbaked 9 inch chilled pastry shell
- 1/4 cup brown sugar
- 2 Tbsp. soft butter/margarine
Beat eggs slightly. Stir in granulated sugar, salt, and vanilla. Gradually stir in milk; reserve 1/2 cup coconut for top. Add remaining coconut to custard. Pour into pie shell. Bake in hot oven (400 degrees F) for 25-30 minutes or till knife comes out clean. Cool.
Just before serving, mix reserved coconut, brown sugar, and butter; sprinkle on top of pie. Broil 3 to 4 inches from heat. Watch carefully! Broil for 2-4 minutes till lightly browned.
By Robin from Washington, IA
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