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If you really want to make this pie special, use fresh coconut and the milk from it. There is nothing quite like it!

Serves 10-12

Ingredients:

1 14-ounce can sweetened condensed milk

13 ounces fresh coconut milk from 2 coconuts (you can also use canned)

3 large egg yolks

1/4 teaspoon sea salt

1 Never Fail Pie Crust Recipe

1/4 cup freshly shredded coconut, toasted

Directions:

Preheat oven to 325° F. Crack the coconuts carefully with a screwdriver and hammer. Be sure to catch the milk from the coconut and set aside. Shred the fresh coconut and spread out on a cookie sheet. Toast lightly for 5-7 minutes.

In a bowl, whisk together condensed milk, coconut milk, egg yolks, and salt.

Pour into the piecrust and bake until the center is set but still slightly jiggly, about one hour.

Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.

The post Coconut Custard Pie appeared first on The National Herald.

Source: The National Herald
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