Coconut Cream Pie VI Recipe

Ingredients

1 recipe pastry for a 9 inch double crust pie

1 cup white sugar

7 eggs

2 cups milk

1 cup butter

1 1/4 cups packed light brown sugar

1 teaspoon salt

1 teaspoon vanilla extract for dusting

1 teaspoon baking soda

2 tablespoons lemon juice

1/4 teaspoon lemon zest for dusting (optional)

Directions

Prepare pastry according to package instructions. Divide pastry into three pieces and shape into custard like shapes. Place on one sheet. Dust with lemon juice.

Roll out and place on ungreased 8 inch pie plate. Dust again with lemon juice.

Bake uncovered in preheated oven for 3 to 4 hours. Remove from oven and allow to stand 15 minutes. Cool completely. Stick an ice cube into pie shell, then drizzle over top. Dust with lemon juice.

Comments

Jassaca53214 writes:

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Let me start by saying that I have tried this recipe and it is delicious. However, I found that I greatly clammed up the crust. Maybe because I used baguette bread, which is flaky and not very tasty. Maybe because I used catfish, which is much tastier and doesn't require as much preparation. Either way, I will make this time and time again.

Coconut Cream Pie VI Recipe

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