Fruit Glazed Custard With Coconut

• 1 (9-inch) pie shell, partially baked
• 3 eggs
• 1 (14 oz.) can sweetened condensed milk
• 1 Tbsp. coconut extract
• 2 Tbsp. finely shredded coconut
• 1/2 c. currant jelly
• 2 Tbsp. orange or coconut liqueur
• 1 Tbsp. cornstarch
• 1/2 c. water
• sliced fresh fruit (kiwi, strawberry, mango, etc.)
• blueberries

1. Preheat oven to 350u0b0.
2. In a medium bowl, beat eggs, coconut extract, condensed milk, and coconut until smooth.
3. Pour into partially baked pie crust and bake for 20 to 25 minutes or until knife inserted into center comes out clean.
4. Combine currant jelly, flavored liqueur, cornstarch and water in medium saucepan and bring to boil, stirring constantly.
5. Cool to room temperature. Arrange sliced fruit and blueberries in a circular pattern on top of custard.
6. Brush on glaze.
7. Chill and serve.

pie shell, eggs, condensed milk, coconut extract, coconut, currant jelly, orange, cornstarch, water, fresh fruit, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898908 (may not work)