Coconut Custard Pie

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April 1, 2016

Coconut Custard Pie

Servings 1 9in pie
Prep Time 20 minutes
Cook Time 48 minutes

Ingredients
  

  • 1 cup flaked coconut divided
  • 1 9-inch unbaked pastry shell
  • 3 eggs
  • 1 can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 14-ounces
  • 1 1/4 cups hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Instructions
 

  • Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; 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 pastry shell. Sprinkle with toasted coconut.
  • Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Notes

Custard Pie: Omit coconut. Proceed as above.
Course: Dessert
Cuisine: American

Source: Eagle® Brand Sweetened Condensed Milk

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