Easter Recipes from Razzle Dazzle Recipes
Coconut Custard Pie Recipe
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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 425║F. 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 350║F. 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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