Coconut custard pie

Time 1 hour 25 minutes
Yields Serves 8
Coconut custard pie

Heat the oven to 425 degrees.


Roll out the pastry in a 10-inch circle and place in a 9-inch pie pan. Trim the edges and crimp. Bake the pastry until it is puffed up and lightly browned, 15 minutes. Remove it from the oven, flatten it with your hands and let rest 5 minutes.


Meanwhile, beat the eggs lightly in a mixing bowl, add the sugar and salt, and beat until well mixed. Gradually beat in the milk and vanilla, then strain through a fine sieve. Stir in the coconut and rosewater. Place the pie pan on a baking sheet and pour the filling into the pastry shell.


Bake the pie 15 minutes. Reduce the temperature to 350 degrees and bake until the pie is browned on top and a toothpick inserted in the center comes out clean, 40 minutes. Let the pie rest on a wire rack and serve warm; store leftovers in the refrigerator.

Adapted from a recipe in Annabelle P. Hill’s “Southern Practical Cookery and Receipt Book” (1872), using a custard recipe from “The New Doubleday Cookbook” (1985). Do not use a deep dish pan.

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