Eagle's Coconut Custard Pie
9 inch unbaked pastry shell
1 cup flaked coconut
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
This is the Eagle condensed milk brand's recipe for coconut custard pie.