Custard Pie With Coconut Topping

Custard pie with coconut topping is for those who like custard and coconut but not mixed together completely.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 4  eggs, slightly beaten
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 2 1⁄2 cups milk
• 1  teaspoon vanilla
•  nutmeg
• 1  cup coconut (optional)

Directions

1. Beat eggs slightly. Add sugar, salt, milk and vanilla. Pour into 9-inch deep unbaked pie shell. Sprinkle with nutmeg. Bake in 425 degree oven for 25-35 minutes. After 20 minutes of baking test the pie to see if the custard is thickened. If it is sprinkle the top with coconut and continue baking for 5 - 15 minutes. A silver knife slid into the pie one inch from the edge should be clean when the pie is complete, center of pie make not be fully set but will set while cooling. Do not over cook, custard will become too watery and will not set.