Coconut Custard Pie

Ingrients & Directions 1 Pastry shell, (9-inch) -Unbaked 1 c Flaked coconut Eggs 1 cn (14-oz) Sweetened Condensed -Milk 1 1/4 c Hot water 1 ts Vanilla extract 1/4 ts Salt 1/8 ts Ground nutmeg Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; […]

Ingrients & Directions


1 Pastry shell, (9-inch)
-Unbaked
1 c Flaked coconut
Eggs
1 cn (14-oz) Sweetened Condensed
-Milk
1 1/4 c Hot water
1 ts Vanilla extract
1/4 ts Salt
1/8 ts Ground nutmeg

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 in to 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.

Yields
1 Servings

RobinDee

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