Eagle's Coconut Custard Pie
unbaked pastry shell
1 C. flaked coconut
14 oz. sweetened condensed milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg
Preheat oven to 425° F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8
minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened
condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2
cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes. Reduce oven temperature to 350° F.; bake 25 to 30 minutes
longer or until knife inserted in center comes out clean. Cool. Chill if
desired. Refrigerate leftovers.
FOR CUSTARD PIE: Omit coconut. Proceed as above.