"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Custard Pie Recipe

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This recipe for Coconut Custard Pie, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryLou
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
1. Heat oven to 350F. 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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