Coconut Custard Pie
Photo: kgroovy (CC BY-SA 2.0)
A single-crust custard pie made with sweetened condensed milk, eggs, and flaked coconut; the coconut can be omitted for a plain custard pie.
Directions
- Preheat oven to 425 degrees. 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. Bake 10 minutes. Reduce oven temperature to 350 degrees, bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
- For custard pie just eliminate the coconut
- Preheat oven to 425 degrees.
- Toast 1/2 cup of the coconut; set aside.
- Bake the pastry shell for 8 minutes; cool slightly.
- Meanwhile, in a medium bowl, beat the eggs. Add the sweetened condensed milk, hot water, vanilla, salt, and nutmeg; mix well. Stir in the remaining 1/2 cup coconut.
- Pour the filling into the baked shell. Bake 10 minutes.
- Reduce oven temperature to 350 degrees and bake 25 to 30 minutes longer, or until a knife inserted near the center comes out clean.
- Cool. Chill if desired. Refrigerate leftovers.
- For a plain custard pie, just eliminate the coconut.
Goes well with
https://lizotte.cool/recipe/coconut-custard-pie.html