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Coconut Custard Pie

Ingredients

  • 1 (9-inch) unbaked pastry shell
  • 1 cup flaked coconut
  • 3 eggs
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/4 cups hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 425. Toast 1/2 cup coconut; set aside.
  2. Bake pastry shell 8 minutes. Cool slightly. Meanwhile, in medium bowl, beat eggs. Add Eagle Brand, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
  3. Bake 10 minutes. Reduce oven temperature to 350ยบ. Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

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