Coconut Custard Pie
Coconut Custard Pie is an moderately easy dinner. Made with 1 (9-inch) unbaked pastry shell, 1 c. flaked coconut, 3 eggs, 1(14 oz.) can sweetened condensed milk and 1 1/4 c. hot water, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 425°.
Toast 1/2 cup coconut; 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 prepared pastry shell.
Sprinkle with toasted coconut.
Bake 10 minutes.
Reduce oven temperature to 350°; bake 25 to 30 minutes longer or until knife inserted near center comes out clean.
Cool. Chill if desired.
Refrigerate leftovers.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment