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Coconut Custard Pie

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A dessert party is a great way to entertain. This recipe for Coconut Custard Pie will be a sweet favorite with your guests.

Preparation Time
20 minutes

Bake Time
48 minutes (total)

Makes one 9-inch pie

Notes, Tips & Suggestions
Custard Pie: Omit coconut. Proceed as above.

  • 1 cup flaked coconut, divided
  • 1 (9-inch) unbaked pastry shell
  • 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°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
    2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, 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 350°F; 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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