Coconut Custard Pie

1. 1

   Preheat oven to 425u00b0.

2. 2

   Spread 1/2 cup coconut on cookie sheet. Toast in oven 5 to 8 minutes or until golden; set aside.

3. 3

   Bake pie shell 8 minutes; cool slightly.

4. 4

   Meanwhile, in medium sized bowl with wire whisk, beat eggs.

5. 5

   Add sweetened condensed milk, water, vanilla, salt and nutmeg.

6. 6

   Mix well.

7. 7

   Stir in remaining 1/2 cup untoasted coconut.

8. 8

   Pour mixture into pie shell; sprinkle edge with toasted coconut.

9. 9

   Bake 10 minutes.

10. 10

    Reduce oven temperature to 350u00b0; bake 25 to 30 minutes longer or until knife inserted near center comes out clean.

11. 11

    Let pie cool thoroughly before refrigerating.

12. 12

    Refrigerate several hours or until chilled if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.