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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (9-inch) unbaked pie crust
1 cup coconut, divided
3 eggs
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1-1/4 cups hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg

Directions:
Directions:
Preheat oven to 425-degrees. Put 1/2-cup coconut on a baking sheet and toast until browned. Set aside. Bake pie crust for 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add Eagle Brand Milk, water, vanilla, salt and nutmeg and mix well. Stir in remaining 1/2-cup coconut. (not the toasted) Pour into pastry shell and sprinkle with the toasted coconut.
Bake 10 minutes at 425-degrees then reduce oven to 350-degrees and bake about 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
Makes 8 servings.
Personal Notes:
Personal Notes:
I love this pie.

 

 

 

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