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COCONUT CUSTARD PIE Recipe

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This recipe for COCONUT CUSTARD PIE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Another one of Papa Pete’s favorites!

8-inch

Pastry for 8-inch one-crust pie
3 eggs
1/3 cup sugar
¼ teaspoon cinnamon
1 ¾ cups milk-`-`
1 teaspoon vanilla
½ to ¾ cup Baker’s coconut

Directions:
Directions:
Heat oven to 450 degrees. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredients. Sprinkle with coconut. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on oven rack or on open oven door to fill.) Bake 20 minutes.

Reduce oven temperature to 350 degrees. Bake 10 minutes longer until knife inserted halfway between center and edge comes out clean.


Number Of Servings:
Number Of Servings:
8-10 pieces
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was not only one of Papa Pete's favorites, but it was mine, too! We rarely made this because a company called "Table Talk Pies" made them fresh and we could buy them anytime we wanted. When I moved to the South, there weren't any coconut custard pies, but there were custard pies. Somehow, they didn't taste the same.

 

 

 

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