Coconut Custard Pie

1. 1

   Preheat oven to 425u00b0.

2. 2

   Toast 1/2 cup coconut; set aside.

3. 3

   Bake pastry shell 8 minutes; cool slightly.

4. 4

   Meanwhile, in medium bowl, beat eggs.

5. 5

   Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well.

6. 6

   Stir in remaining 1/2 cup coconut.

7. 7

   Pour into prepared pastry shell.

8. 8

   Sprinkle 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

    Cool. Chill if desired.

12. 12

    Refrigerate leftovers.

No nutritional information available.

No additional tips available.