coconut custard pie
This recipe came from a very dear friend of mine. This was my first time making it. It turned out perfect. This will be a keeper for me. Was creamy, rich, delicious! Enjoy!! My photos
prep time
10 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 - 9 - inch, baked pie shell
- 1 1/2 cups flaked coconut, divided
- 3 - eggs
- 1 teaspoon vanilla
- 1 can sweetened condensed milk
- 1 1/4 cups hot water
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
How To Make coconut custard pie
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Step 1Preheat oven to 425 degree F. Bake pie shell for 6 minutes. Cool slightly. Toast 1/2 cup coconut. Either in oven on a sheet pan, or I do mine in a skillet on the stove top. Stirring frequently so as not to burn, for about 5 minutes. Set aside. -
Step 2In a bowl, beat eggs. Add remaining ingredients, except coconut. Mix well. Stir in the 1 cup of coconut.
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Step 3Pour into pre cooked pie shell. Sprinkle toasted coconut on top. Bake for 10 minutes. I then cover crust with foil, so not to burn. Reduce oven to 350. Bake 25 - 30 minutes longer; or until knife inserted in center comes out clean.
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Step 4Cool, and refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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