INGREDIENTS:
Two cups of milk
One cup of coconut shreds
Four eggs
One teaspoon of vanilla extract
Half a cup of all-purpose flour
Seven teaspoons of melted butter
3/4 cup of sugar
1/4 teaspoon of nutmeg, ground
Additional coconut can be added as a garnish.
INSTRUCTIONS:
Preheat Oven: Set the oven’s temperature to 350°F (175°C).
Mixing ingredients: Put the milk, eggs, shredded coconut, flour, melted butter, sugar, and vanilla essence in a big basin. Until the mixture is smooth, blend thoroughly.
Pie Pan Preparation: Transfer the mixture into a pie pan that has been floured and buttered.
Add Toppings: If desired, scatter more shredded coconut and grated nutmeg on top.
Bake: Put the pie in the oven that has been warmed and bake it for forty-five minutes, or until the top is golden brown and the pie has set.
Take it out of the oven and allow it to cool at room temperature before storing it in the refrigerator. Once cooled, chill until thoroughly chilled.
Details of the Recipe
15 minutes for preparation
45 minutes is the cooking time.
One hour in total
There are eight servings.
- Seven-Layer Taco Salad
- Pioneer Woman Cheeseburger Pie
- Coconut Custard Pie
- I whipped these up for a quick treat
- Smokey Sloppy Joe and Provolone