Coconut Custard Pie Recipe
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Coconut Custard Pie

1 9-in. unbaked pastry shell
1 cup flaked coconut
3 eggs
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


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