Coconut Custard Pie

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes

Ingredients

  • 1 cup flaked coconut, divided
  • 1 (9-inch) unbaked pie crust
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/4 cups hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Instructions

  • HEAT oven to 425°F. Toast 1/2 cup coconut; set aside.
  • BAKE pie crust 8 minutes; cool slightly.
  • BEAT eggs in medium bowl. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into crust. Sprinkle with toasted coconut.
  • BAKE 10 minutes. Reduce oven temperature to 350°F; bake an additional 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill if desired.
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