Coconut Custard Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0.
Toast 1/2 cup coconut; set aside.
Bake pastry shell 8 minutes; cool slightly.
In medium bowl, beat eggs; add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well.
Stir in remaining 1/2 cup coconut.
Pour into prepared shell.
Sprinkle with toasted coconut.
Bake 10 minutes at 425\u00b0, then reduce heat to 350\u00b0 and bake for another 25 to 30 minutes. Cool.
Refrigerate leftovers.