Busters Recipes

Coconut Custard Pie

1/4 cup butter, room temperature

3/4 cup sugar

3 eggs

1 cup sweetened flaked coconut

1/2 cup milk

1 teaspoon vanilla

1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F. In a mixing bowl, with an electric mixer set on medium speed, cream butter and sugar for 2 minutes or until light and fluff. Add eggs, 1 at a time, beating for 30 seconds after each addition. Add the coconut, milk and vanilla. Beat for 30 seconds. Pour into the unbaked pie shell. Bake for 40 minutes or until a knife inserted near the center of the pie comes out clean. Cool on a rack for

1 hour before serving. Refrigerate and leftovers.

Makes 6 to 8 servings.