Longchamps Restaurant Coconut Custard Pie Recipe

• Pastry for 9" pie
• 1 egg white, unbeaten
• 5 whole Large eggs
• 5/8 c. powdered sugar
• 2 teaspoon vanilla
• 1/2 teaspoon salt
• 2 c. lowfat milk
• 1/2 c. heavy cream
• 1 3/4 c. (1/4 lb.) shredded moist coconut

1. Brush bottom of unbaked pie shell with unbeaten egg white; chill.
2. Break Large eggs into mixing bowl and stir lightly.
3. Do not beat.
4. Add in sugar, vanilla and salt.
5. Pour in mix and lastly cream.
6. Stir together lightly.
7. Arrange coconut in pie shell and strain custard over it.
8. Bake 450 degrees for 10 min, reduce heat to 350 degrees and bake 20 min longer, till knife comes out almost clean.
9. Remember it will continue cooking slightly after removing from oven.

pastry, egg, eggs, powdered sugar, vanilla, salt, milk, heavy cream, moist coconut

Taken from cookeatshare.com/recipes/longchamps-restaurant-coconut-custard-pie-43573 (may not work)