Coconut Custard Pie

[Dclark2]

This will make your brains fall out......

FAMOUS COCONUT CUSTARD PIE

THIS RECEIPE IS FOR 1 9 INCH DEEP DISH PIE

4 EGGS
3/4 CUPS SUGAR
1/4 TEASPOOn SALT
1 TEASPOONS VAN EXTRACT
4 CUPS OF FLAKED COCONUT
1 box of pie crust mix ( betty crocker )
1/2 TEASPOON ALMOND EXTRACT
1 cup milk
3/4 CUPS COCONUT MILK
3/4 CUPS HEAVY CREAM
1 1/2 tabl melted butter
1 jigger malibu coconut rum


1. PREHEAT OVEN TO 400 DEGREES
2. BEAT EGGS SLIGHTLY, STIR IN SUGAR, melted butter, SALT, VANILLA AND ALMOND EXTRACT.
3. GRADUALLY STIR IN MILK, COCONUT MILK AND HEAVY CREAM and rum.
4. STIR IN 3 CUPS OF COCONUT - KEEP ONE HALF cup per pie OR ABOUT THAT FOR TOPPING.
( Slightly pack the cups of coconut )
5. BAKE AT 400 DEGREES FOR 15 MINUTES THEN REDUCE OVEN TEMP TO 360 FOR
ANOTHER 30 MINUTES.
6. AFTER 45 MINUTES TOTAL COOK TIME TOP PIES WITH HANDFUL OF COCONUT
RESERVED FROM STEP 4. Mix a little brown sugar with coconut.
DON'T DROWN IT WITH ADDITIONAL COCONUT
7. CONTINUE TO BAKE UNTIL PIES FIRM UP ( CUSTARD STARTS TO FIRM UP ) WHEN
SIGHTLY SHAKEN. COCONUT ADDED TO TOP SHOULD SLIGHTLY BROWN.
8. TOTAL COOK TIME IS ABOUT 1 HOUR

[Dclark2]

Good for the fish fry