Coconut Custard Pie Recipe

Coconut Custard Pie Recipe
Serves 8
·         1 cup flaked coconut divided
·         1 (9-inch) unbaked pastry shell
·         3 eggs
·         1 (14-ounce)can Sweetened Condensed Milk
·         1 1/4 cups hot water
·         1 teaspoon vanilla extract
·         1/4 teaspoon salt
·         1/8 teaspoon ground nutmeg

    1. Preheat oven to 425°F. Toast 1/2 cup coconut for 5 minutes or until lightly brown then set aside. Bake pastry shell 8-10 minutes. In medium bowl, beat eggs then add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
    2. Bake 8-10 minutes. Reduce oven temperature to 350°F; bake 25-30 minutes longer or until knife inserted near center comes out clean. Let the coconut custard pie cool down.

Serve and enjoy the Coconut Custard Pie Recipe Dessert

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