Coconut Custard Pie

Name: Coconut Custard Pie
Ingredients: 1 (9-inch) unbaked pastry shell; 1 c. flaked coconut; 3 eggs; 1 (14 oz.) can Eagle Brand milk; 1 1/2 c. hot water; 1 tsp. vanilla extract; 1/4 tsp. salt; 1/8 tsp. ground nutmeg

8 ingredients

8 steps

Ingredients

1 (9-inch) unbaked pastry shell
1 c. flaked coconut
3 eggs
1 (14 oz.) can Eagle Brand milk
1 1/2 c. hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg

Directions

1

Preheat oven to 425°.
2

Toast 1/2 cup coconut and set aside. Bake pastry shell for 8 minutes; cool slightly.
3

Meanwhile, in medium bowl, beat eggs.
4

Add Eagle Brand milk, water, vanilla, salt and nutmeg; mix well.
5

Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell.
6

Sprinkle with toasted coconut. Bake 10 minutes.
7

Reduce oven temperature to 350° and bake for 25 to 30 minutes longer or until knife inserted near center comes out clean.
8

Cool and chill, if desired.