Coconut Custard Pie

By BearForce

Ingredients

• 1 (9-inch) unbaked pastry shell
• 1 Cup flaked coconut
• 3 eggs
• 1 (14Oz) can Eagle Brand Sweetened Condensed Milk
• 1 1/4 1¼ Cups hot water
• 1 Teaspoon vanilla extract
• 1/4 ¼ Teaspoon salt
• 1/8 Teaspoon ground nutmeg

Details

Servings 8

Preparation

Step 1

Preheat oven to 425°F. Toast ½ cup coconut; set aside. 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 ½ cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. 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.