Coconut Custard Pie

  • on December 15, 2007
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Ingrients & Directions

1 Pastry shell, (9-inch)
1 c Flaked coconut
1 cn (14-oz) Sweetened Condensed
1 1/4 c Hot water
1 ts Vanilla extract
1/4 ts Salt
1/8 ts Ground nutmeg

Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8
minutes; cool slightly. Meanwhile, in a medium bowl, beat eggs. Add
sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir
in remaining 1/2 cup coconut. Pour in to 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 near center comes out
clean. Cool. Chill if desired. Refrigerate leftovers. Custard Pie: Omit
coconut. Proceed as above.

1 Servings

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