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  • Coconut Custard Pie

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    Coconut Custard Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x pastry shell (9-inch) unbaked
    • 1 c. flaked coconut
    • 2 x Large eggs
    • 1 can sweetened condensed lowfat milk (14oz)
    • 1 1/4 c. warm water
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1/8 tsp grnd nutmeg

    Directions

    1. Preheat oven to 425F. Toast 1/2 c. coconut; set aside. Bake pastry shell 8 min; cold slightly. Meanwhile, in a 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 in to 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 near center comes out clean. Cold. Refrigerateif you like. Chill leftovers.
    2. Custard Pie: Omit coconut. Proceed as above.

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