Tuesday, January 20, 2015

COCONUT CUSTARD PIE

1 9-inch unbaked pie shell
1 cup flaked coconut
3 large eggs
1 can (14-oz) sweetened condensed milk
1 1/4 cups water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg

Preheat oven to 425 degrees.

Reserve 1/2 cup of the coconut and toast the remaining until just lightly browned.

Bake pie shell for 8 minutes or until lightly browned.

While pie shell cools slightly, beat the eggs in a medium bowl; add the milk, water, vanilla, salt and nutmeg. Combine the mixture until well mixed; stir in the reserved coconut. Pour the mixture into the pie shell and sprinkle with the toasted coconut.

Bake 10 minutes then reduce the temperature to 350 degrees and continue baking approximately 30 minutes until a knife inserted near the center comes out clean.

Allow to cool before cutting.

Refrigerate any leftovers.

Note: File Photo

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