Today it's been raining.. all damn day and hovering around 37°f so to help ease this monster sweet tooth that I've had since I got up this morning I decided that I would make a coconut custard pie.. all the ingredients on hand and I haven't made one in a really, really long time.. So...
Coconut Custard Pie
- 1 cup flaked coconut, divided
- 1 (9-inch) unbaked pastry shell
- 3 eggs
- 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
- 1 1/4 cups hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Prep Time: 20 minutes | Bake Time: 48 minutes (total)1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.2. 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.3. 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.
This was so easy and it baked up absolutely perfect.. it's in the refrigerator chilling right now.. I can't wait to tear into it.