My variation of the Custard Pie recipe
|3&1/2 ozs.||Coconut, shredded, about 1 packed cup|
Prepare the Custard Pie recipe as directed but only use 1&1/2 cups of Half and Half instead of 2 cups. After mixing the custard filling, remove about a cup of it and set aside. Stir the Coconut into the remaining custard filling just before pouring it into the baked pie crust in the oven. Then gently pour the reserved custard filling in, discarding any that will not fit.
After the oven returns to 450° and you lower it to 350°, bake for 20 minutes, instead of 15 minutes, before lowering it again to 325°.
Source: My variation of Linda Killion's Custard Pie
Yield: 1 9" pie
Nutrition Facts per Serving:
22g Fat (51.6% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
1/2 Non-Fat Milk
4 1/2 Fat
1 1/2 Other Carbohydrates.
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