Eagle's Coconut Custard Pie
Pies & Pastries
unbaked pastry shell
sweetened condensed milk
Preheat Oven to 425F. Toast 1/2 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 1/2 cup coconut. Pour into prepared pastry
shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven
temperature to 350F; bake 25 to 30 minutes longer or until knife
inserted in center comes out clean. Cool. Chill if desired.
FOR CUSTARD PIE: Omit coconut. Proceed as above.
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996