Coconut Custard Pie topped with Toasted Coconut
If you try this, hope you like it.
Note: the 20 min. prep time includes making homemade pie crust.
- eggs (room temperature)
- 1/2 c
- 1/2 tsp
- pure vanilla extract
- 1/4 tsp
- kosher salt
- 2 1/2 c
- scalded milk
- 2/3 c
- sweetened flaked coconut
THIS IS A MILDLY SWEET PIE, ADD MORE SUGAR IF YOU LIKE IT SWEET.
To avoid spilling - Pour the custard filling mixture into the pie plate (so you don't have to carry the filled plate to the oven
Bake for about 45 minute, or until set - when knife inserted comes out clean.
NOTE: If you find after about 40 minutes in the oven the pie is still pretty loose, cover it lightly with foil for the last 5 minutes or so..
While pie is baking, toast some coconut in a dry fry pan (about 1/3 cup. It burns easily, so stay with it for a couple minutes.
After pie is done - sprinkle toasted coconut on top of hot pie.