Coconut Custard Pie
9" unbaked pie shell
1 cup flaked coconut
3 eggs
14 oz. can sweetened condensed milk
1-1/4 cups hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg
Heat oven to 425. Tost 1/2 cup coconut; set aside. Bake pie shell 8
minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add
sweetened 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; bake 25-30 minutes longer or until knife inserted
near center comes out clean. Cool. Chill if desired. Refrigerate
leftovers.
Notes: For Custard Pie, omit coconut. Proceed as above.
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