Coconut Custard Pie

Little pie company version

• Ready In: 31 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 2 1⁄3 cups milk
• 3  large  eggs plus one  egg yolks
• 1  teaspoon pure vanilla extract
• 1⁄4 teaspoon salt
• 1  cup  finely shredded fresh coconut or 1  cup  unsweetened  desiccated coconut

Directions

1. lightly bake a 9" pie shell.
2. preheat oven to 425.
3. in saucepan, heat the milk over medium heat until small bubbles form around the edge.
4. in a medium bowl beat eggs and yolk unil just combined, then stir in the canilla, sugar and salt. Slowly stir in the warm milk, being careful NOT to create bubbles!
5. with a spoon or rubber spatula, stir in the shredded coconut. at a work space near the stove, pour the filling into the pie shell. Pake the pie for 15 minutes at 425, then reduce heat to 350 and bake about 20 minutes until done -- center will be soft, but a knife inserted 1 1/2 inches from the edge should come out clean.