Eagle’s Coconut Custard Pie

Eagle’s Coconut Custard Pie

9 inch unbaked pastry shell

1 C. flaked coconut

3 eggs

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.