"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Custard Pie, by MaryLou, is from Mother's Day Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. bisquick 4 eggs 3/4 c. sugar 1 1/2 tsp. vanilla 2 c. milk 1/2 stick butter 1/2 c. coconut flakes, mixed 1/2 c. coconut
1. Heat oven to 350ºF. Grease 9-inch pie plate. 2. Stir all ingredients until blended. Pour into pie plate. 3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie
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