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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