Coconut Custard Pie II Tasty Recipes

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Coconut Custard Pie II

"Competing for 'high-quality pie inside the global' prize. With its caramelized topping, this custard pie is something unique."

Ingredients :

four eggs
half cup white sugar
1/four teaspoon salt
1 teaspoon vanilla extract
2 half cups milk
1 cup flaked coconut
1 (nine inch) unbaked pie crust
1/four cup packed brown sugar
2 tablespoons butter, softened

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

Preheat oven to four hundred tiers F (2 hundred stages C).
Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining half cup for the top. Pour filling into pie shell.
Bake at 400 ranges F (2 hundred ranges C) for 25 to half-hour, or until knife inserted into middle of pie comes out clean. Cool pie absolutely.
Before serving, mix half of cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about three or four inches faraway from warmth, for 2 to 4 minutes.

Notes :

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