12 Pies Husbands Like Best

BEST COCONUT CUSTARD PIE

Reading edition

Makea baked “Water-Whip” Pie Shell, page 19.

Beat slightly3 eggs and 2 egg yolks or 4 eggs.

Add⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain mixture.

Add¾ cup shredded toasted coconut[2].

Pourinto buttered 9″ pie pan.

Sprinklewith ¼ teaspoon nutmeg.

Placepan in larger pan of hot water.

Bakein moderate oven (350°F) 35-40 minutes.

Coolcustard at room temperature. (Do not refrigerate or custard will stick to pan.)

Loosencustard thoroughly from pan with knife (page 20). Shake gently to loosen from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Let settle a few minutes before serving.

Notes in this chapter

Note 1 · To toast coconut, place in shallow pan and toast in moderate oven (350°F.) until browned, stirring often to brown evenly.