Eagle's Coconut Custard Pie
CATEGORIES
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
DIRECTIONS
  1. Preheat oven to 425.
  2. Toast 1/2 cup coconut and set aside
  3. bake pastry shell 8 minutes. Cool slightly
  4. Beat eggs in a medium bowl.
  5. Add milk, water, vanilla, salt, nutmeg, and mix well.
  6. Stir in remainig 1/2 cup of coconut.
  7. Pour into pastry shell and sprinkle toasted coconut on top.
  8. Bake 10 minutes at 425.
  9. Reduce temp to 350 and bake 25-30 minutes or until knife inserted in center comes out clean.
  10. Cool. Chill if desired.
RECIPE BACKSTORY
This is the Eagle condensed milk brand's recipe for coconut custard pie.