Coconut Custard Pie

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 cup hot water 1 teaspoon vanilla extract 1/4 teaspoon salt 1/8 teaspoon ground nutmeg
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1 cup flaked coconut, divided

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1 (9-inch) unbaked pie crust

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3 large eggs

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1 1/4 cup hot water

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1 teaspoon vanilla extract

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1/4 teaspoon salt

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1/8 teaspoon ground nutmeg

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 400
Total Fat 16g
Calories From Fat 140g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 95mg
Sodium 290mg
Carbohydrates 57g
Dietary Fiber 2g
Sugar 45g
Protein 9g
Percent Daily Value*: Vitamin A 6%, Calcium 20%, Vitamin C 0%, Iron 6%.

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HEAT oven to 425°F. Toast 1/2 cup coconut; set aside.

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BAKE pie crust 8 minutes; cool slightly.

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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.

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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.

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 400
Total Fat 16g
Calories From Fat 140g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 95mg
Sodium 290mg
Carbohydrates 57g
Dietary Fiber 2g
Sugar 45g
Protein 9g
Percent Daily Value*: Vitamin A 6%, Calcium 20%, Vitamin C 0%, Iron 6%.

Related categories

Pies Coconut

Coconut Custard Pie

Coconut Custard Pie

Ingredients

Instructions

Customer Review

Nancy Holtzberger