Eagle's Coconut Custard Pie
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 350 F; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool.
Chill if desired. Refrigerate leftovers.
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