Coconut Custard Pie
1 9-in. unbaked pastry shell
1 C. flaked coconut
3 eggs
1 (14-oz.) can Eagle® Brand 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 425ºF. Toast 1/2 cup coconut; set aside. Bake pastry shell
8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs. Add Eagle® Brand sweetened condensed milk,
water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut.
Pour into pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes. Reduce oven temperature to 350ºF. Bake 25 to 30 minutes longer
or until knife inserted near center comes out clean. Cool. Chill if desired.
Refrigerate leftovers.
Makes one 9-in. pie
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