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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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