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Coconut Custard Pie Filling

  • 1 egg white, unbeaten
  • 3 eggs
  • 1 scant cup sugar
  • 1/8 tsp salt
  • 1 pint milk
  • 2/3 cup coconut, grated
  • 1/2 tsp vanilla extract
After lining the pie plate, brush over with the unbeaten egg white to prevent the custard from soaking into the crust. Mix the remaining ingredients together for the filling.

Bake slowly at 300°F.
Submitted by Tess M Mar 27, 2010
15 min 30 min 45 min
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