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Coconut Custard Pie Recipe

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This recipe for Coconut Custard Pie is from The Williford Family Cookbook v. 2, 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” Unbaked pie shell
1 cup flaked coconut
3 eggs
1 (14 oz.) can sweetened condensed milk
1 1/4 cups hot water
1 tsp. Vanilla
1 tsp. salt
1/8 tsp. ground nutmeg
Directions:
Directions:
1. Preheat oven to 425º.
2. Toast 1/4 cup coconut; set aside.
3. Bake pie shell 8 minutes; cool slightly.
4. In medium bowl, beat eggs.
5. Add sweetened condensed milk, water, vanilla, salt, and nutmeg; mix well.
6. Stir in remaining 1/2 cup coconut.
7. Pour into prepared pie shell. Sprinkle with toasted coconut.
8. Bake 10 minutes. Reduce oven temperature to 350, bake 25 to 30 minutes longer or until knife inserted near center comes out clean.
9. Cool. Chill if desired. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
8

 

 

 

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