Side Pannel
Coconut Custard Pie
Coconut Custard Pie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Low Fat, Desserts, Main Dish
Ingredients List
- 1 Pastry shell, (9-inch)
- -Unbaked
- 1 c Flaked coconut
- Eggs
- 1 cn (14-oz) Sweetened Condensed
- -Milk
- 1 1/4 c Hot water
- 1 ts Vanilla extract
- 1/4 ts Salt
- 1/8 ts Ground nutmeg
Directions
Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8
minutes; cool slightly. Meanwhile, in a medium bowl, beat eggs. Add
sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir
in remaining 1/2 cup coconut. Pour in to prepared pastry shell. Sprinkle
with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350F;
bake 25 to 30 minutes longer or until knife inserted near center comes out
clean. Cool. Chill if desired. Refrigerate leftovers. Custard Pie: Omit
coconut. Proceed as above.
minutes; cool slightly. Meanwhile, in a medium bowl, beat eggs. Add
sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir
in remaining 1/2 cup coconut. Pour in to prepared pastry shell. Sprinkle
with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350F;
bake 25 to 30 minutes longer or until knife inserted near center comes out
clean. Cool. Chill if desired. Refrigerate leftovers. Custard Pie: Omit
coconut. Proceed as above.
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