Monday, January 23, 2012

Coconut Custard Pie

Submitted by Julie Ingermanson

1 1/2 c. milk
1 c. sugar
3/4 c. shredded coconut
2 eggs, beaten
3 Tbsp. all-purpose flour
1 Tbsp. butter or margarine, melted
1/4 tsp. vanilla extract
1 (9 inch) unbaked pastry shell

In a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla; stir until combined. Pour into pie shell. Bake at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers.

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