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Coconut Custard Pie Recipe

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This recipe for Coconut Custard Pie, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Jackson
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (9 inch) Unbaked Pastry Shell
1 Cup Flaked Coconut
3 Eggs
1 (14 Oz.) Can Eagle Sweetened Condensed Milk (Not Evaporated Milk)
1-1/4 Cups Hot Water
1 Tsp. Vanilla Extract
1/4 Tsp. Salt
1/8 Tsp. Ground Nutmeg

Directions:
Directions:
Preheat oven to 425 degrees. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, 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 pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350 degrees, bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

 

 

 

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