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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