Another pie recipe and another good one! This one comes from the first cookbook I ever owned - The Doubleday Cookbook. It's at least 30 years old and I still refer to it. Now that has to be the sign of a really good cookbook. The recipes are timeless. Whenever I am confused about something to do with cooking, or am looking for something specific and can't find it, this cookbook will usually have it. It came from the Doubleday bookclub which I belonged to many years ago and don't even know if they are still in existance!
This pie was originally supposed to be just a basic custard pie, which I love. However, below the recipe were different variations and the coconut caught my eye. I love coconut custard pie and so does my husband so this was gone pretty quick. I tried my best not to eat too much of it, and didn't. He ate most of it and that's just fine with me! If you are looking to make a really good custard pie which has coconut in it, I would suggest trying this. It's more of a custard pie with coconut than the other way around. Enjoy!
I used a store bought pie shell....so much easier...
1 unbaked pie shell
2/3 cup sugar
1/2 tsp salt
2 1/2 cups milk (I used 2%)
1 tsp vanilla
Preheat oven to 425 degrees F. With your hand mixer, beat eggs lightly, add sugar and salt and beat until thick and cream colored. Gradually beat in milk and vanilla, then strain through a fine sieve. Add 3/4 cup flaked coconut and pour into pie shell and sprinkle with 1/4 cup coconut. Bake for 15 minutes then reduce temperature to 350 degrees F. and bake 12 - 15 minutes more. (I needed to bake this for a good 30 minutes.) Insert knife in center of pie; knife should be clean when pie is done. The center will be soft but will set upon standing. Do not overbake or custard will curdle. Bring to room temperature then chill in refrigerator for several hours.