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Ingredients
| 9" pie shells: 1 shell |
| flaked coconut meat: 1 cup |
| eggs: 3 |
| sweetened condensed milk: 1 14floz can |
| water: 1 1/4 cups |
| vanilla extract: 1 tsp |
| salt: 1/4 tsp |
| whole nutmeg: 1/8 tsp |
Coconut Custard Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- Preheat oven to 425 degrees. Toast lightly 1/2 cup coconut; set aside.
- Bake pie shell 8 minutes; cool slightly.
- In a medium mixing bowl, beat eggs. Add condensed milk, water,vanilla, salt and nutmeg; mix well.
- Stir in remaining 1/2 cup coconut.
- Pour into prepared pie shell.
- Sprinkle with toasted coconut.
- Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25-30 minutes or until knife inserted near center comes out clean.
- Cool. Chill, if desired. Refrigerate leftovers.