Coconut custard yam pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mashed cooked yams (2 large) |
| ½ | cup | Granulated sugar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cloves |
| 1½ | cup | Freshly grated coconut |
| Loosely packed | ||
| 3 | Eggs | |
| ¼ | cup | Packed brown sugar |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| 1 | cup | Evaporated milk or light |
| Cream | ||
| 1 | Unbaked 9-inch pie shell | |
Directions
To prepare yams, bake in 350 degree oven for 40 minutes or cook in boiling water 25 minutes, until soft. Cool, peel and mash.
In large bowl, beat eggs with sugars, salt and spices. Add mashed yams and evaporated milk; mix well. Fold in 1 cup grated coconut. Turn into unbaked pastry shell. Bake at 350 degrees for 50 minutes longer or until tip of knife inserted into center of pie comes out clean. Serve warm or cooled with whipped cream or ice cream, if desired
From: Sweet Potato Recipes with that Old Fashioned Flavor Shared By: Pat Stockett
From: Pat Stockett Date: 11-14-95 (06:32) (159) Fido: Cooking
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