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Coconut Custard Pie

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Coconut Custard Pie

4 eggs 2/3 cup sugar 1/4 t. salt 2 cups milk 1 t. vanilla extract 6 oz.frozen grated coconut, or about 2 1/4 cups freshly grated coconut 1 unbaked ten inch pastry shell Nutmeg, to taste

Preheat oven to 450. Beat eggs slightly and add sugar, salt, milk, vanilla extract and coconut; mix well. Pour into pastry shell. Bake 20 minutes. Reduce heat to 350 and bake 20 to 25 minutes more or until a knife inserted into center come out clean. Sprinkle with nutmeg. Cool in a draft free room. If a smaller pie is desired, pour custard into an unbaked nine inch pastry shell and bake as directed. Pour remaining custard into custard cups or ramekins. Set cups in pan with one inch hot water, and bake in a preheated 350 oven for 20 to 30 minutes or until custard is done. Source: Douschka Brown Wollf

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