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Receta Eagle's Coconut Custard Pie

Name: Eagle's Coconut Custard Pie
Ingredients: 9 x inch unbaked pastry shell; 1 c. flaked coconut; 3 x Large eggs; 14 ounce sweetened condensed lowfat milk; 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

9 x inch unbaked pastry shell
1 c. flaked coconut
3 x Large eggs
14 ounce sweetened condensed lowfat milk
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 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 into 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 in center comes out clean. Cold. Refrigerateif you like.
Chill leftovers.
FOR CUSTARD PIE: Omit coconut. Proceed as above.