Coconut Custard Pie
1 9-in. unbaked pastry shell
1 cup flaked coconut
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (Not evaporated milk)
1 1/4 cups hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg
Preheat oven to 425º F. Toast 1/2 cup coconut; set aside.
Bake pastry shell 8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs. Add Eagle® Brand, 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 350º 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