Be the first to You'll need two identical pie plates for this recipe - one for the custard and another one for the pie crust. They go together after cooking.
Ingredients:
- 2 1/4 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- grating of fresh nutmeg or a dash of ground nutmeg
- 1/2 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1/2 cup flaked coconut
- pastry for one 9-inch pie crust, baked
Preparation:
Scald milk; stir in sugar, salt, nutmeg, and vanilla. Gradually pour milk mixture over beaten eggs, stirring constantly. Grease a 9-inch pie pan (same size as crust pan) with a little vegetable oil; pour in custard mixture and sprinkle with coconut. Place pie pan into a larger shallow baking pan and pour in hot water to a depth of about an inch. Bake at 300° for 50 to 60 minutes, until set.
Remove pan of custard from water; let cool then chill. Just before serving, carefully loosen custard from the sides of the pie plate with a spatula. Shake gently to loosen the bottom. Slide the custard into the crust carefully but quickly. Let it settle into the crust then garnish with whipped cream or whipped topping, if desired. A little toasted coconut can be sprinkled over whipped topping, if desired.
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