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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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