Ingredients
4 eggs – beaten
½ cup sugar
½ teaspoon salt
1 tablespoon vanilla
Pinch of fresh grated nutmeg (optional)
2 cups milk or 1 cup milk and 1 cup heavy cream
Cinnamon
Sweetened/flaked coconut
Pre-made pie crust
Directions
Put a few handfuls of coconut into the bottom of an empty pie crust. Use more or less depending on your taste. (The recipe calls for sprinkling coconut on top of custard mixture. We prefer more coconut so I fill up the pie crust. It’s delicious either way!!)
Mix first six ingredients together and pour into pie crust on top of coconut. Sprinkle with cinnamon. Bake at 375 degrees for at least 50 minutes or until knife inserted into the pie comes out clean. You may need to cover edges before pie finishes baking to prevent the edges from burning. I cover edges with foil.
Serve chilled.
4 eggs – beaten
½ cup sugar
½ teaspoon salt
1 tablespoon vanilla
Pinch of fresh grated nutmeg (optional)
2 cups milk or 1 cup milk and 1 cup heavy cream
Cinnamon
Sweetened/flaked coconut
Pre-made pie crust
Directions
Put a few handfuls of coconut into the bottom of an empty pie crust. Use more or less depending on your taste. (The recipe calls for sprinkling coconut on top of custard mixture. We prefer more coconut so I fill up the pie crust. It’s delicious either way!!)
Mix first six ingredients together and pour into pie crust on top of coconut. Sprinkle with cinnamon. Bake at 375 degrees for at least 50 minutes or until knife inserted into the pie comes out clean. You may need to cover edges before pie finishes baking to prevent the edges from burning. I cover edges with foil.
Serve chilled.
