| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Pies |
6 |
Servings |
INGREDIENTS
| 1 |
|
Baked 9" pie shell |
| 4 |
|
Eggs, slighlly beaten |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
|
Teasp. salt |
| 1 |
|
Teasp. vanilla extract |
| 2 |
c |
Milk |
| 1/2 |
c |
Shredded coconut |
| 1/2 |
|
Teasp. nutmeg |
| 1/3 |
c |
Semisweet chocolate pieces |
| 1 |
|
Teasp. vegetable shortening |
INSTRUCTIONS
Several hours ahead: Start heating oven to 350ø F. To eggs, add
sugar, salt, vanilla, and milk; beat well. Add coconut. Pour into
greased 9" pie plate that has been set in shallow baking pan; sprinkle
with nutmeg. Set in oven; into baking pan, pour enough hot water to
come three fourths way up side of pie plate. Bake 35 min., or till
silver knife inserted in center comes out clean. Cool at room
temperature. When shell and custard are cool, melt chocolate with
shortening over hot, not boiling, water. Meanwhile, slip custard into
shell this way: Tilt custard-filled pie plate a bit. With small
spatula, gently pull custard away from all sides of plate. To complete
loosening, hold plate level with both hands; shake gently. Now hold
custard, tilted, over shell, with far edge of custard just above and
close to far edge of shell; shake gently. As custard slips out, pull
plate back toward you till custard is in shell. To make chocolate top,
dip metal or wooden skewer into melted-chocolate mixture and draw it
across top of pie in crisscross manner, dipping skewer into chocolate
as needed. Let settle a few minutes; then serve at once.
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