Coconut Custart Pie Recipe
  • 4 eggs, slightly beaten
  • 1/2 cup sugar
  • 1/4 teaspoon, salt
  • 2 1/2 cups milk, scalded *
  • 1 teaspoon vanilla
  • 1 cup flake coconut
  • 9-inch pie pan, buttered
  • Preheat oven at 375°F or 190° C
  • Combine eggs, sugar and salt. Add milk gradually, then vanilla and flake coconut; mix thoroughly.
  • Pour into a buttered 9-inch pie pan.
  • Set in a shallow baking pan of hot water and bake in oven for 45 minutes or until custard is set.
  • Remove pan carefully from water bath and cool.
  • Meanwhile, roll pastry dough to 1/8-inch thickness.
  • Fit in another 9-inch pie pan. Trim edge and flute with fingers. Prick pastry with fork.
  • Bake in hot oven (450°F) for 10 to 12 minutes or until slightly browned and cool.
  • To place custard in pie shell, loosen custard from sides of pan with knife or spatula; tilt and shake pan gently to completely loosen.
  • Using both hands, hold pan of custard just above and close to the far edge of the cold baked pie shell.
  • Shake gently. As custard starts to slip, pull pan back until custard settles into pie shell.
  • Tip pie until custard fits