Eagle's Coconut Custard Pie Recipe
Servings: 1
Ingredients
- 9 x inch unbaked pastry shell
- 1 c. flaked coconut
- 3 x Large eggs
- 14 ounce sweetened condensed lowfat milk
- 1 1/4 c. warm water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp grnd nutmeg
Directions
- Preheat Oven to 425F. Toast 1/2 c. coconut; set aside. Bake pastry shell 8 min; cold slightly. Meanwhile, in medium bowl, beat Large eggs.
- Add in sweetened condensed lowfat milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 c. coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 min. Reduce oven temperature to 350F; bake 25 to 30 min longer or possibly till knife inserted in center comes out clean. Cold. Refrigerateif you like.
- Chill leftovers.
- FOR CUSTARD PIE: Omit coconut. Proceed as above.
Adding to Planner
