"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Toasted Coconut Custard Pie Recipe

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This recipe for Toasted Coconut Custard Pie, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Sinor
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Refrigerated pie crust
4 eggs
1/2 c. sugar
dash of salt
3 c. scalded milk
1 1/2 t. vanilla
1/2 t. grated lemon rind
1 can of flaked coconut

Directions:
Directions:
Heat oven to 425. Place pie crust in pie plate, trim overhang, flute edges, and prick with a fork. Bake in a hot oven (425) for 5 minutes, or just until pastry is set but not brown; remove from oven. Lower heat to 325. While pastry bakes, beat eggs slightly in a medium-size bowl. Stir in sugar and salt, then scalded milk VERY slowly and vanilla. Strain into a 4-cup measure or pitcher; stir in lemon rind. Sprinkle 1/2 cup of the coconut into partly baked pastry shell;set pie plate on oven shelf; pour in custard mixture. Spread remaining coconut in a shallow pan. Bake pie in the 325 oven for 50 minutes, or until center is almost set but is still soft. Toast coconut in same oven 10 minutes, or until golden brown. Cool pie completely on wire rack. When ready to serve, spoon toasted coconut in 6 or 8 mounds on top of pie.

 

 

 

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