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Can't Miss Coconut Custard Pie

 Can't Miss Coconut Custard Pie
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? Betty Swain, Bear, Delaware
8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup flaked coconut, chopped
  • 3 eggs, beaten
  • 2-2/3 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Directions

  • Preheat oven to 450°. Line a 9-in. deep-dish pie plate with
  • pastry; trim and flute edges. Line unpricked pastry with a double
  • thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5
  • minutes longer. Sprinkle coconut over crust; set aside. Reduce oven
  • setting to 350°.
  • In a large bowl, combine the eggs, milk, sugar, flour, vanilla and
  • salt. Pour over coconut; sprinkle with nutmeg.
  • Bake, uncovered, 45-50 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack. Refrigerate leftovers.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 322 calories, 15 g fat (8 g saturated fat), 90 mg cholesterol, 345 mg sodium,

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Can't Miss Coconut Custard Pie (continued)

Nutritional Facts: 42 g carbohydrate, 1 g fiber, 7 g protein.