Fresh Coconut Cream Pie

Preparation info

  • Difficulty

    Easy

  • Yield:

    8 to 12

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

Method

  • Prepare the pastry and line a pie plate. Refrigerate until ready to use.
  • Preheat the oven to 425 degrees.
  • Beat the eggs until well blended. Add the sugar, salt, nutmeg, milk, and vanilla and beat until smooth. Add the grated coconut.
  • Pour the custard mixture into the prepared shell and bake 15 minutes. Reduce the temperature to 350 degrees and bake 30 minutes longer, or until a knife inserted an inch from the pastry edge comes out clean.