Re: Pies & Pastries
Eagle's Coconut Custard Pie
9 inch unbaked pastry shell
1 C. flaked coconut
3 eggs
14 oz. sweetened condensed milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg
Preheat oven to 425° F. Toast 1/2 cup coconut; set aside. Bake pastry 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 pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350° F.; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
FOR CUSTARD PIE: Omit coconut. Proceed as above.
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