Crunch & Custard Pie

Crunch & Custard Pie


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • 4  eggs
    • 1  cup sugar
    • 1/2  cup All Purpose or Self Rising Flour
    • 1  pint (2 cups) light cream or half and half
    • 1  teaspoon vanilla
    • 1/4  cup butter or margarine, melted
    • 1  pkg. (7 oz.) or 2 2/3 cups flaked or shredded coconut
    • TOPPING
    • 1  cup All Purpose or Self Rising Flour
    • 1 1/2  cups firmly packed brown sugar
    • 1/2  cup butter or margarine, softened

    Directions

    1. 1OVEN 350°F. TWO 9-INCH ROUNDS (12 SERVINGS)
    2. 2In small mixer bowl, beat eggs at medium speed until slightly thickened. Gradually add sugar; continue beating until well blended. Add flour; blend atlow speed until mixed. Blend in cream, vanilla and butter. By hand, stir incoconut. Divide batter evenly into 2 greased 9-inch round layer pans. Crumble Topping evenly over batter. Bake at 350°F. for 35 to 45 minutes untilgolden brown crust forms on top. Serve warm or cold, cut in wedges. Store inrefrigerator.
    3. 3Topping: Combine flour and brown sugar. Cut in butter until crumbly.

    Categories: Course, Desserts, Pies, Cream & Custard Pies

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