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Coconut Custard Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 (9-inch) unbaked pastry shell
1 cup flaked coconut
3 eggs
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Recipe



Preheat oven to 425°. 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 350°; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.