Easy Coconut Custard Pie
- 1 (9 inch) unbaked pastry shells
- 1 cup flaked coconut
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
- 1 1/4 cups hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Preheat oven to 425 degrees.
- Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium mixing 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 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill, if desired. Refrigerate leftovers.
pastry shells, flaked coconut, eggs, condensed milk, water, vanilla, salt, ground nutmeg
Taken from www.food.com/recipe/easy-coconut-custard-pie-488409 (may not work)