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1 (9-inch) unbaked pie crust
1 Tbsp. butter or margarine,
2 1/2 c. milk (no need to
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. flaked coconut
chopped nuts, nutmeg or
whipped cream for garnish

Preheat oven to 425 degrees. In medium bowl with wire whisk or
hand beater, beat milk, sugar, eggs, vanilla, salt and nutmeg.
Rub crust with butter to avoid soggy crust. For coconut
custard pie, sprinkle coconut over crust before adding milk
mixture. Pour milk mixture into pie crust and bake 20 to 25
minutes until knife inserted about 1-inch from edge comes out
clean. Cool.

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