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Josephine's Coconut Custard Pie Recipe

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This recipe for Josephine's Coconut Custard Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups sugar
4 Eggs
1 stick softened butter or margarine
6 T flour
3/4 Cup white Karo syrup
1 tsp vanilla
1 - 12 oz package frozen coconut
2 - 9" pastry shells
1 Cup whole milk
Directions:
Directions:
Preheat over to 350º
Mix sugar, butter, eggs
Dilute 6 T flour into milk and stir until creamy
Mix all ingredients to include Karo syrup
Fold in frozen coconut
Add vanilla flavor
Allow the pastry shells to soften at room temperature. Before pouring mixture into shells,
punch holes in bottom of the shells with a fork.
Place pastry shells on top of a cookie sheet and
pour in mixture. Bake for 30 - 40 minutes until
the tope of the pies are golden brown.
Allow the pies to stand until cool before serving
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This coconut pie recipe is easy and fool proof. In the Trapp household, you could count on enjoying these pies during Thanksgiving and Christmas. The recipe has been enjoyed by family and many friends over the Country.

 

 

 

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