Old Fashioned Coconut Custard Pie

This vintage recipe for coconut custard pie is made with canned sweetened condensed milk instead of fresh milk and sugar. the only ingredients that need to be refrigerated are the eggs, making it a pie for which you can always have the ingredients on hand.

Ingredients

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

Instructions

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.