Coconut Custard Pie Recipe by Nancy Morgan
Light and delicate, but with plenty of body, custard pies are famous for their comedic appeal (Laurel and Hardy used 3,000 of them in one of their films) and it is interesting to note that while custard dates back to the 17th century as a stand-alone dessert, it stretches all the way to the Middle Ages as a pie and pastry filling. Nancy Morgan, a longtime family friend, submitted this delightful contemporary version.
Coconut Custard Pie Ingredients
4 extra-large eggs, beaten and set aside
1¾ cups granulated sugar
¼ cup, (½ stick) melted butter
½ cup Bisquick
2 cups milk
1 teaspoon vanilla extract
7 ounces coconut, shredded
How to Make Coconut Custard Pie
Preheat the oven to 350˚F. Stir all ingredients together in a mixing bowl. Pour into two 9-inch pie plates.Bake for about 30 minutes or until not shaky and lightly browned. Yields two 9-inch pies
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