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Coconut Custard Pie #1
Author/Submitted by:
Servings: 1
Categories:
Custard-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 1
Pie crust (9 inch),
unbaked
1
cup
Coconut flakes 3
Eggs 14
ounces
Sweetened condensed milk 1 1/4
cups
Hot water 1
teaspoon
Vanilla extract 1/4
teaspoon
Salt 1/8
teaspoon
Ground nutmeg
Directions:
Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in a medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired.
Refrigerate leftovers.
Custard Pie: Omit coconut. Proceed as above.
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