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Eagle's Coconut Custard Pie
Author/Submitted by:
Servings: 1
Categories:
Custard-Pie
/
Desserts
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Pies & Pastries
Ingredients: 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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