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Eagle's Coconut Custard Pie

Author/Submitted by:
Servings: 1
Categories: Custard-Pie / Desserts / Pies & Pastries

9  inch  unbaked pastry shell
1  c  flaked coconut
3    eggs
14  oz  sweetened condensed milk
1 1/4  c  hot water
1  t  vanilla extract
1/4  t  salt
1/8  t  ground nutmeg

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. Refrigerate leftovers. FOR CUSTARD PIE: Omit coconut. Proceed as above. By "Lloyd A. Carver" <> on Jan 5, 1996

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