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Receta Coconut Custard Pie

Name: Coconut Custard Pie
Ingredients: 1 x pastry shell (9-inch) unbaked; 1 c. flaked coconut; 2 x Large eggs; 1 can sweetened condensed lowfat milk (14oz); 1 1/4 c. warm water; 1 tsp vanilla extract; 1/4 tsp salt; 1/8 tsp grnd nutmeg

de Global Cookbook

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Ingredientes

1 x pastry shell (9-inch) unbaked
1 c. flaked coconut
2 x Large eggs
1 can sweetened condensed lowfat milk (14oz)
1 1/4 c. warm water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp grnd nutmeg

Direcciones

Preheat oven to 425F. Toast 1/2 c. coconut; set aside. Bake pastry shell 8 min; cold slightly. Meanwhile, in a medium bowl, beat Large eggs. Add in sweetened condensed lowfat milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 c. coconut. Pour in to prepared pastry shell. Sprinkle with toasted coconut. Bake 10 min. Reduce oven temperature to 350F; bake 25 to 30 min longer or possibly till knife inserted near center comes out clean. Cold. Refrigerateif you like. Chill leftovers.
Custard Pie: Omit coconut. Proceed as above.