Coconut Custard Pie
Coconut Custard Pie is an moderately easy dinner. Made with 1 (9-inch) unbaked pie shell, 1 c. flaked coconut, 3 eggs, 1 (14 oz.) eagle brand milk and 1 1/4 c. hot water, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Preheat oven to 425°.
Toast 1/2 cup coconut.
Set aside. Bake shell 8 minutes.
Cool slightly.
In medium bowl, beat eggs. Add remaining ingredients except coconut.
Mix well.
Stir in 1/2 cup coconut.
Pour into pie shell.
Top with toasted coconut. Bake 10 minutes.
Reduce oven to 350°.
Bake 25 to 30 minutes longer or until done.
Cool or chill.
Refrigerate leftovers.
🍷 Perfect Pairings
Complete your meal with these
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