Into a blender put 4 or 5 eggs 2/3 cup sugar Dash of nutmeg 1/2 t salt 1/2 t fresh grated lemon rind
Blend briefly and add 2 cups of milk and 2/3 cup cream mixed. Pour into unbaked pie shell which has 1 cup coconut on bottom and sprinkle a little coconut on top. Bake at 450º for 10 minutes and then 300º for 35 or 40 more minutes till custard sets by knife test. Remember, overbaking makes custard watery.
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