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Coconut Custard Pie

Arlene Williams
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Ingredients
  

  • 2 1/2 cups milk
  • 3/4 cup coconut
  • 1/3 to 1/2 cup sugar
  • 3 eggs, slightly beaten
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 fluted unbaked 9 inch pie crust

Instructions
 

  • Preheat oven to 425 degrees.
  • In a bowl, combine the milk, coconut, sugar, eggs, vanilla and salt and mix until thoroughly blended. Pour into pie shell.
  • Bake in preheated oven for 35 minutes or until knife inserted 1-inch from edge comes out clean. Cool on wire rack. Makes 6 to 8 servings. Enjoy!