Coconut Custard Pie

Due to an error in judgement as a teen, I can no longer enjoy coconut. My friends and I were going to represent the Philippines in an international fair for Girl Scouts, and we made these coconut haystack cookie things. Well, being kids, we ate a lot of the mix before it was baked, and then I had a stomach ache all day. Later, we sucked the helium out of balloons and I was sick as a dog the next day, probably a combination of everything – fatigue, upset stomach, headache – and I have all those negative feelings associated with coconut. Don’t do like I did. Enjoy coconut responsibly.

Coconut Custard Pie (Donna)

1 9 inch unbaked pastry crust

2 1/2 cups milk

1/2 cup sugar

3 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1/4 tsp nutmeg

1 cup shredded coconut

Sweetened whipped cream

In bowl, combine milk, sugar, eggs, vanilla, salt & nutmeg. Beat well to blend. Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake at 425º for 20-25 minutes or until knife inserted in center comes out clean. Cool. Serve garnished with whipped cream.

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