Coconut custard pie

Coconut custard pie

Ingredients/Components

• eggs - 3 item
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• water
• nutmeg - 1/8 tsp
• flaked coconut - 1 c
• can Eagle Brand condensed milk - 1 oz
• 9-inch unbaked pie shell - 1 item

How to make coconut custard pie:

Preheat oven to 425°. Reserving 1/2 cup coconut, toast remaining coconut. Bake pie shell 8 minutes. Cool slightly.

Meanwhile, in medium bowl, beat eggs; add milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into pie shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350°; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool; garnish as desired.

Recipe categories: Desserts, Pie, Pies and tarts.