1 (nine-inch) pastry shell, unbaked
1 cup of flaked coconut
3 eggs
1 (14 ounce) can of sweetened condensed milk
1-1/4 cups of hot water
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg
Preheat oven to 425 degrees fahrenheit.
Toast 1/2 cup of the coconut in the oven and set the rest aside.
Bake the pastry shell 8 minutes and cool it sightly.
In a medium bowl, beat the eggs, and add to them the condensed milk, water, vanilla, salt, and nutmeg. Mix well, and stir in the reminaing 1/2 cup of untoasted coconut.
Pour mixture into the partially baked pastry shell and sprinkle the top with toasted coconut. Bake 10 minutes longer.
Reduce oven temperature to 350 degrees F and make 25 to 30 minutes longer, or until a knife inserted near the center comes out clean. Cool to let the egg fnish setting.
If desired, chill in the refrigerator before serving. Store leftovers in the refrigerator.
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