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    Coconut Custard Pie

    Source of Recipe

    From "The Foster's Market Cookbook" by Sara Foster

    Recipe Introduction

    "We love the simplicity of this old-fashioned pie."

    List of Ingredients

    â—¦ ½ cup milk
    â—¦ 1 ¼ cups sweetened flaked coconut
    â—¦ 4 tablespoons (½ stick) unsalted butter, melted and cooled
    â—¦ ¾ cup sugar
    â—¦ 3 large eggs
    â—¦ 1 teaspoon pure vanilla extract
    â—¦ Grated zest and juice of 1 lemon
    â—¦ 1 unbaked pie crust

    Recipe

    Preheat the oven to 350 degrees.

    Combine the milk and coconut in a bowl. Stir to mix and set aside. Stir together the butter and sugar in a separate bowl until well blended. Add the eggs, one at a time, to the butter mixture and stir until well blended. Stir the coconut mixture, vanilla, lemon zest, and lemon juice into the egg mixture and mix well.

    Pour into the prepared pie crust and bake 40 to 45 minutes, until the pie is lightly golden on the top and firm to the touch. Cool the pie completely on a baking rack before slicing.

    Makes one 9-inch pie,
    Serves 8 to 10

 

 

 


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