Coconut Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
1 c. flaked coconut
3 eggs
1 (14 oz.) can Eagle Brand milk
1 1/2 c. hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preparation

Preheat oven to 425\u00b0.
Toast 1/2 cup coconut and set aside. Bake pastry shell for 8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs.
Add Eagle Brand 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\u00b0 and bake for 25 to 30 minutes longer or until knife inserted near center comes out clean.
Cool and chill, if desired.