Lizzie's Coconut Custard Pie
Blue Ribbon Recipe
Member's Choice!
Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert table.
Ingredients
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1 cgrated coconut
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1 cmilk
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1 csugar
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2 Tbspall-purpose flour
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1 pinchsalt
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2 largeeggs
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1 largeegg, separated
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1 tspvanilla extract
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2 Tbspmelted butter
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1unbaked 8 or 9 inch pie shell
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·nutmeg, optional
How to Make Lizzie's Coconut Custard Pie
- Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
- Stir together sugar, flour, and salt. Set aside.
- Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
- Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
- Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
- Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
- If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.
About Lizzie's Coconut Custard Pie
Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Collections: Festive Feasts Holiday Baking
Hashtags: #coconut #custard pie
