Coconut Custard Pie
Ingredients
- 4 graham cracker pie crusts
- 6 eggs
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp. Nutmeg
- 2 tsp. Vanilla extract
- 2 15 oz. Cans coconut milk
- 1 lb. Bag shredded coconut
Instructions
1. Preheat oven to 350 degrees.
2. Place all ingredients in a large bowl and mix thoroughly with a wire wisk
3. Pour mix through a strainer into another clean bowl.
4. Now add mix to the pie shells, fill approx. 1/4 inch from the top.
5. Place pies in oven on large sheet trays, filling the bottom of the trays with 1/4 inch of water. This prevents the custard from burning.
6. Leave pies in the oven for 30 minutes, or until firm, then refridgerate to cool.
7. Add shredded coconut on top and serve!
Servings: 8-10 slices per pie
2. Place all ingredients in a large bowl and mix thoroughly with a wire wisk
3. Pour mix through a strainer into another clean bowl.
4. Now add mix to the pie shells, fill approx. 1/4 inch from the top.
5. Place pies in oven on large sheet trays, filling the bottom of the trays with 1/4 inch of water. This prevents the custard from burning.
6. Leave pies in the oven for 30 minutes, or until firm, then refridgerate to cool.
7. Add shredded coconut on top and serve!
Servings: 8-10 slices per pie
Recipe Info
Views
263
Date
January 29, 2006
Categories
Pies