Old-Fashioned Coconut Custard Pie

1. 1

   Flute the edges of the pastry; place pastry-lined pie pan in refrigerator to chill.

2. 2

   Heat the milk over very low heat until tiny bubbles appear around the edges of the milk.

3. 3

   Set aside to cool until almost lukewarm.

4. 4

   Beat the eggs in a bowl until whites and yolks are well blended.

5. 5

   (The reserved white is for later use.)

6. 6

   Mix the sugar, salt and cinnamon; stir into the beaten eggs and beat until some of the sugar dissolves.

7. 7

   Add the vanilla and almond extracts to the cooled milk. Gradually pour this mixture into the egg-sugar mixture stirring constantly.

8. 8

   Strain the mixture into a clean bowl.

9. 9

   Stir in the coconut.

10. 10

    Set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.