Description
A recipe for Coconut Custard Pie

Ingredients

• 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

Preparation
Prep Time: 20 minutes | Bake Time: 48 minutes (total)

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.

Nutrition
no information available

Serves
Makes one 9-inch pie

Variations
Custard Pie: Omit coconut. Proceed as above.