Coconut Custard Pie

Coconut Custard Pie

4 eggs
2-1/2 cups milk
1 cup sugar
1 cup shredded coconut
1/3 cup butter or margarine
1/2 cup flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp nutmeg
Fresh sliced fruit for garnish (optional)

Mix together all ingredients, except fresh fruit for garnish, in a blender or mixer.

Pour mixture into a greased 10-inch (25 cm) pie plate.

Bake at 350 F for 1 hour.

For a special presentation, garnish with fresh seasonal fruit, kiwi, strawberries, pineapple, etc.

I’ve made this many times and it’s excellent. The only thing I don’t add is nutmeg.