Coconut Custard Pie

This recipe was submitted by Mrs. Wheeler 

• 1 sheet frozen puff pastry, thawed (half of a 17 1/2 ounce package
• 4 eggs
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 cups milk
• 1 teaspoon vanilla
• 1/2 cup shredded unsweetened coconut
• 2 tablespoons rose water (see note)

Method

Preheat oven to 425°F. 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 oven, flatten 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 rose water. Place the pie pan on a baking sheet and pour the filling into the pastry shell. Bake the pie for 15 minutes. Reduce the temperature to 350°F and bake until the pie is browned on top and 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.

Note: Rose water is sold at Indian markets, Arabic markets and some specialty stores.

Do Not Use a deep dish pan
Active work time 15 minutes
Total preparation time: 1hour 25 minutes

Calories: 368
Protein: 8 grams
Total Fat: 22 grams
Saturated fat: 10 grams
Cholesterol: 114 mg
Sodium: 294 mg
Carbohydrate: 36 grams
Dietary fiber: 0.31 grams