Coconut Custard Pie III

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Servings:

Yield:

1 pie

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Nutrition Facts (per serving)

272	Calories
12g	Fat
35g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 272
% Daily Value *
Total Fat 12g	15%
Saturated Fat 5g	25%
Cholesterol 99mg	33%
Sodium 268mg	12%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	4%
Total Sugars 27g
Protein 7g	13%
Vitamin C 0mg	0%
Calcium 107mg	8%
Iron 1mg	6%
Potassium 200mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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