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Eagle's Coconut Custard Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Preheat oven to 425.


Toast 1/2 cup coconut and set aside


bake pastry shell 8 minutes. Cool slightly


Beat eggs in a medium bowl.


Add milk, water, vanilla, salt, nutmeg, and mix well.


Stir in remainig 1/2 cup of coconut.


Pour into pastry shell and sprinkle toasted coconut on top.


Bake 10 minutes at 425.


Reduce temp to 350 and bake 25-30 minutes or until knife inserted in center comes out clean.


Cool. Chill if desired.


Pairs Well With


Notes

This is the Eagle condensed milk brand's recipe for coconut custard pie.

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