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  • Eagle's Coconut Custard Pie

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    Eagle's Coconut Custard Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. 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.
    2. 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.
    3. Chill leftovers.
    4. FOR CUSTARD PIE: Omit coconut. Proceed as above.

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