Custard Pie or Coconut Custard Pie
2009-01-03- Course: Desserts
- Yield : 1
- Servings : 10
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.
Ingredients
- 3 eggs
- 1/2 cup white sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 cups scalding milk
- 3/4 tsp vanilla extract
- 1 pie shell
- 1 cup shredded coconut
Directions
Step 1
Preheat oven to 450 degrees.
Step 2
Heat milk to scalding hot (do not boil).
Step 3
Add to the milk all the ingredients except the eggs.
Step 4
Beat the eggs; blend in the milk mixture.
Step 5
Pour into a prepared pie shell. Bake 15 minutes at 450 degrees; then reduce heat to 350 degrees and bake an additional 15 minutes or until a knife inserted comes out clean.
Step 6
Your custard may appear soft but as it cools the filling will set.
For coconut custard, omit the nutmeg and add 1 cup shredded coconut.
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