[Illustration: BEST COCONUT CUSTARD PIE]
Make a baked “Water-Whip” Pie Shell, page 19.
Beat slightly 3 eggs and 2 egg yolks or 4 eggs.
Add ⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and
mix. Strain mixture.
Add ¾ cup shredded toasted coconut[2].
Pour into buttered 9″ pie pan.
Sprinkle with ¼ teaspoon nutmeg.
Place pan in larger pan of hot water.
Bake in moderate oven (350°F) 35-40 minutes.
Cool custard at room temperature. (Do not refrigerate or custard will
stick to pan.)
Loosen custard 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._