Then add milk slowly. Add just 1/2 cup of coconut to the egg mixture. Pour into pie shell. Bake in a 400 degrees F oven 30 minutes or until custard is set. Cool. Right before serving, mix brown sugar, 1/2 cup coconut and butter to crumbs and sprinkle on top of pie. Broil until lightly brown. Coconut Custard Mini Pies ** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups. Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size. Make the Coconut Custard Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust. Mini pies bake a little faster than regular pies. Cook the mini coconut pies for about 15 to 20 minutes at 350 or 375 degrees F.
