I miss D’ Original Buco (young coconut) Pie with its flavorful, just right salty and sweet flaky crust and tender coconut meats in a custard filling/binder. Here’s one pie that combines coconut pie and custard pie.
Product: Granulated Sugar
BOB Recipe: Coconut Custard Pie
1 9 inch unbaked pastry crust
2 1/2 cups milk
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (I’m not a big fan of this)
1 cup shredded coconut
Sweetened whipped cream
In bowl, combine milk, sugar, eggs, vanilla, salt and nutmeg. Beat well to blend. Sprinkle coconut into pastry shell. Pour egg mixture over coconut.
Bake at 425 F for 20-25 minutes or until knife inserted in center comes out clean. Cool. Serve, garnised with whipped cream.
Yield: one 9-inch pie