Coconut Custard Pie

Course : Custards
Serves: 1
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1 crust pastry shell -- (9-inch) unbaked
1 cup flaked coconut
2 large eggs
14 ounces sweetened condensed milk
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Preparation / 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. By KKBG35A RUTH BURKHAR


Nutritional Information:

1127 Calories (kcal); 36g Total Fat; (28% calories from fat); 35g Protein; 169g Carbohydrate; 478mg Cholesterol; 1041mg Sodium

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