Coconut Custard Ricotta Pie

For coconut custard pie lovers, a more substantial, yet simple dessert. This comes from my ratty old Polly-O cookbook, which has very authentic Italian American recipes.

• Ready In: 1 hr 5 mins
• Yields: 1 pie

Ingredients

• 2  lbs whole milk ricotta cheese
• 1  cup sugar
• 5  egg yolks
• 1  cup  shredded coconut
• 1  teaspoon vanilla
• 1  10-inch pie shell

Directions

1. Preheat oven to 400*.
2. Combine cheese, sugar, egg yolks, coconut and vanilla and blend well.
3. Pour into prepared pie crust.
4. Bake for 20 minutes at 400*, then reduce heat to 350* and bake for another 35-40 minutes.
5. Let pie cool at least one hour before serving.