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    Coconut: Eagle's Coconut Custard Pie


    Source of Recipe


    Lloyd Carver

    List of Ingredients




    9 inch unbaked pastry shell
    1 c flaked coconut
    3 eggs
    14 oz sweetened condensed milk
    1 1/4 c hot water
    1 t vanilla extract
    1/4 t salt
    1/8 t ground nutmeg

    Recipe



    Preheat oven to 425¼F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350¼F; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

    FOR CUSTARD PIE: Omit coconut. Proceed as above.

 

 

 

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