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Coconut Custard Pie

This Thanksgiving recipe comes from Events Coordinator Amy DeCamp.

Preheat oven to 350 degrees.

In a bowl, blend:

  • 4 eggs slightly beaten
  • ½ cup sugar
  • ¼ tsp. salt
  • ½ tsp. vanilla

In a pot, scald together (don’t let it boil):

  • 1 1/2 cup milk
  • 1 cup heavy cream

Slowly add milk and cream to egg mixture. Pour into 9-inch pie shell (not deep dish)

Sprinkle with:

  • ½ cup flaked coconut
  • nutmeg

Bake 35-40 minutes.

Insert knife near middle of pie; if comes out clean it’s done. (Try not to bake longer than 45 minutes even if the knife always seems to have something on it.)

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