The best delicious Coconut Custard Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Custard Pie recipe today!
Hello my friends, this Coconut Custard Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Custard Pie is amazingly delicious, and addictive, everyone will be asking for more Coconut Custard Pie.
What Makes This Coconut Custard Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Custard Pie.
Ready to make this Coconut Custard Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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.
Yields
1 Servings
Leave a Reply