I have to admit, I’ve never been a big fan of coconut custard pie…but this one may have won me over.
Earlier this summer we celebrated my sister and brother-in-law’s birthdays, and this was his pick for his birthday dessert. An odd choice, I thought, but I went with it. It was a big hit! Very easy to make, too.
Bookmark this one for Thanksgiving 🙂
Coconut Custard Pie
from Eagle Brand
1 cup flaked coconut, divided
1 pie crust (homemade or store bought)
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg
Preheat oven to 425 degrees. Toast 1/2 cup of coconut and set aside. Bake pie crust for 8 minutes and cool slightly.
Beat eggs in a mixing bowl. Add milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into crust and sprinkle toasted coconut on top.
Bake 10 minutes. Reduce oven temp to 350 and bake an additional 25-30 minutes, or until knife inserted in center comes out clean. Cool. Chill before serving, if desired.