I have an order for Easter pies, and the last batch is in the oven baking away.
Choosing an Easter pie is always a tough choice for me,
but I seem to end up with a pie containing citrus, coconut, or both.
(unless I make my other Easter favorite-carrot pie)
A few weeks ago, I made an assortment of coconut goodies,
and I obviously still had coconut on the brain.
This year's winner?
An amazingly simple and classic pie.
Because this pie relies on just a few ingredients, I like to use fresh local eggs and organic milk.
It makes such a difference in the custard!
Coconut Custard Pie
makes one 9" pie
single 9" pie crust
2/3 cup sugar
1/4 t salt
1 t vanilla
2 cups whole milk
1 cup shredded sweetened coconut
-in medium bowl, lightly beat eggs
-stir in coconut
-bake at 450 degrees for 15 minutes
-reduce heat to 350 degrees
-bake an additional 25-30 minutes
until custard is set and toothpick comes out clean
(c) copyright Pies and Aprons April 2012