Serves: 6
Total Calories: 346

1 cup coconut flaked
3 eggs large
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg ground
1 frozen pie crust partially baked

Preheat oven to 425°.

Spread 1/2 cup of the coconut in a shallow pan and bake until lightly toasted set aside.

In a medium bowl, beat eggs. Stir in condensed milk, water, vanilla, salt, and nutmeg until well blended. Stir in remaining 1/2 cup coconut. Pour into partially baked pastry shell. Sprinkle with toasted coconut.

Bake 10 minutes reduce oven temperature to 350° and bake 25 to 30 minutes until knife inserted in center comes out clean. Cool on a wire rack. Serve within 2 hours or refrigerate. Serve chilled or at room temperature. Refrigerate leftovers.


NOTE: To make Custard Pie, leave out coconut and proceed as above.

Nutritional Facts:

Serves: 6
Total Calories: 346
Calories from Fat: 130

More Recipes from the 50 Pies Cookbook:
Ambrosia Pie
Apple Crumb Pie
Apple-Mincemeat Pie
Banana Split Pie
Basic Meringue
Black & White Pie
Black Bottom Cream Pie
Blackberry-Apple Pie
Blueberry Meringue Pie
Brownie Pie
Cheddar Pear Pie
Cherry Cream Pie
Chocolate Angel Pie
Chocolate Dream Pie
Chocolate Obsession
Choconog Pie
Cloud Nine Pie
Coconut Custard Pie
Cranberry Ice Cream Pie
Cranberry-Walnut Dessert
Creamy Lemon Pie
Crunchy Peach Pie
Fluffy Orange Pie
Fresh Blueberry Pie
Fresh Fruit Cheese Pie
Frozen Chocolate Mousse Pie
Frozen Cookies 'n' Cream
Frozen Lemonade Pie
Glazed Nectarine Pie
Grasshopper Pie
Layered Cream Pie
Lemon Soufflé Pie
Macaroon Pie
Millionaire Pie
Mocha Dream Pie
Mocha Ice Cream Pie
Old-Fashioned Apple Crumb Pie
Old-Fashioned Blueberry Pie
Peanut Butter Mousse Pie
Peanut Cream Pie
Pineapple Mousse Cream Pie
Piña Colada Pie
Pumpkin Cheesecake Pie
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Sour Cream Apple Pie
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Strawberry Surprise Pie
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