French Coconut Custard Pie

French Coconut Custard Pie can be mixed up in one bowl - clean up is a snap!

Ingredients

• 1 (9 inch) pie crust, baked and cooled*
• 3 eggs
• 1 1/2 cups C&H Pure Cane Granulated Sugar
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• 1 1/2 cups coconut flakes

Instructions

1. Heat oven to 350 degrees F.
2. Beat eggs and sugar.
3. Add flour, milk, melted butter, vanilla extract and vinegar; mix well.
4. Stir in coconut and pour into partially baked pie crust.
5. Bake until top is golden and filling is set in center, about 45-55 minutes.
6. Serve at room temperature.
7. Store leftovers in refrigerator.

Yield: 8 servings

Notes

* To partially bake crust: Lay a piece of foil over raw crust and fill part way with pie weights. Bake in preheated 375 degrees F oven until crust is set and beginning to pale, with a touch of golden brown, about 18 to 20 minutes.

Attribution

Recipe and photo used with permission from: C&H Sugar, Inc.

Credit: This was a winner in the 1999 C&h Sugar Baking Contest

Ownership: Curtis Ruhser

Copyright: None