| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Main dish, Breads, Puddings, Low-fat |
1 |
Servings |
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 |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #329
From: scahill@tcsn.net (Edward Cahill)
Date: Wed, 04 Dec 1996 18:18:26 -0800
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