Coconut Custard Pie III Good Recipes

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Coconut Custard Pie III

"A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg."

Ingredients :

1 (9 inch) pie shell
4 eggs
3/4 cup white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/2 cups milk
1 cup shredded coconut

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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