Eagle Brand Coconut Custard Pie

Ingredients

• 1 (9-inch) unbaked pastry shell
• 1 cup flaked coconut
• 3 eggs
• 1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1 1/4 cups hot water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Steps

1. Heat the oven to 425°. Toast 1/2 cup of the coconut and set it aside.
2. Bake the pastry shell 8 minutes; let it cool slightly.
3. In a medium bowl, beat the eggs. Add the sweetened condensed milk, hot water, vanilla, salt and nutmeg and mix well. Stir in the other 1/2 cup coconut.
4. Pour into the pastry shell and sprinkle the toasted coconut on top.
5. Bake 10 minutes, then lower the oven to 350° and bake 25 to 30 minutes more, until a knife inserted near the center comes out clean.
6. Cool, and chill if you like. Refrigerate leftovers.

Notes

Makes one 9-inch pie.

Plain Custard Pie: leave out the coconut and make it the same way.

Printed Eagle Brand Sweetened Condensed Milk recipe card (Borden); directions written in our own words.

Rosie Lee’s original recipe card

Tap the card to see it full size.