Coconut Custard Pie

Title:
Coconut Custard Pie

Yield:
1 Servings

Categories:
Desserts,
Main
Dishes,
Bread,
Puddings,
Low-Fat




Ingredients:





     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






 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.


 Posted to MC-Recipe Digest V1 #329


 


 From: scahill@tcsn.net (Edward Cahill)


 


 Date: Wed, 04 Dec 1996 18:18:26 -0800