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Coconut Custard Pie


  • flaked coconut (see preparation for amount)
  • 1 unbaked 9" pie shell
  • 2 cups milk
  • 3 eggs
  • 2 T. flour
  • 1/2 cup sugar
  • 1 tsp. vanilla

Preparation -
Place a 1" to 1-1/2" thick layer of coconut in the bottom of the unbaked 9" pie shell. Scald the milk. Beat eggs lightly. Add the beaten eggs to the scalded milk. Mix flour & sugar together. Combine the flour/sugar with milk/egg mixture and beat well. Mix in the vanilla. Pour the mixture into the unbaked pie shell over the coconut. Bake in a preheated oven at 400 for 35 to 40 minutes or until the custard is set in center. (A knife inserted in the center comes out clean.)


Cherry Custard

Thoroughly drain the juice from one (16 oz.) can of sour cherries. Instead of coconut, place the drained cherries in the bottom of the unbaked pie shell and follow the directions for coconut custard, without the coconut.


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