BEST COCONUT CUSTARD PIE
Makea baked “Water-Whip” Pie Shell, [page 19].
Beat slightly3 eggs and 2 egg yolks or 4 eggs.
Add⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain mixture.
Add¾ cup shredded toasted coconut[2].
Pourinto buttered 9″ pie pan.
Sprinklewith ¼ teaspoon nutmeg.
Placepan in larger pan of hot water.
Bakein moderate oven (350°F) 35-40 minutes.
Coolcustard at room temperature. (Do not refrigerate or custard will stick to pan.)
Loosencustard thoroughly from pan with knife ([page 20]). Shake gently to loosen from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Let settle a few minutes before serving.
[2]To toast coconut, place in shallow pan and toast in moderate oven (350°F.) until browned, stirring often to brown evenly.