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Coconut Custard Pie

Serves: 6

Print this Recipe


   1 cup coconut flaked
   3 eggs large
   1 14-ounce can sweetened condensed milk (NOT evaporated milk)
   1 1/4 cups hot water
   1 teaspoon vanilla extract
   1/4 teaspoon salt
   1/8 teaspoon nutmeg ground
   1 frozen pie crust partially baked


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Preheat oven to 425°.

Spread 1/2 cup of the coconut in a shallow pan and bake until lightly toasted; set aside.

In a medium bowl, beat eggs. Stir in condensed milk, water, vanilla, salt, and nutmeg until well blended. Stir in remaining 1/2 cup coconut. Pour into partially baked pastry shell. Sprinkle with toasted coconut.

Bake 10 minutes; reduce oven temperature to 350° and bake 25 to 30 minutes until knife inserted in center comes out clean. Cool on a wire rack. Serve within 2 hours or refrigerate. Serve chilled or at room temperature. Refrigerate leftovers.


NOTE: To make Custard Pie, leave out coconut and proceed as above.

Coconut Custard Pie is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now!

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