Coconut Custard Pie


Serves: 6
Total Calories: 346

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 346
Calories from Fat: 130

This Coconut Custard Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.


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