Coconut Custard Pie (Amish Cooking)
INGREDIENTS:
1 Pastry shell, (9-inch)
-Unbaked
1 c Flaked coconut
Eggs
1 cn (14-oz) Sweetened Condensed
-Milk
1 1/4 c Hot water
1 ts Vanilla extract
1/4 ts Salt
1/8 ts Ground nutmeg
1 Pastry shell, (9-inch)
-Unbaked
1 c Flaked coconut
Eggs
1 cn (14-oz) Sweetened Condensed
-Milk
1 1/4 c Hot water
1 ts Vanilla extract
1/4 ts Salt
1/8 ts Ground nutmeg
Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in a medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour in to prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers. Custard Pie: Omit coconut. Proceed as above.