Average Rating: 4.4TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 8 servings.Ingredients
- Pastry for single-crust pie (9 inches)
- 1 cup sweetened shredded coconut, chopped
- 3 large eggs, room temperature, beaten
- 2-1/2 cups 2% milk
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Toasted sweetened shredded coconut, optional
Instructions
- 1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
- 2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
- 3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts
1 piece: 322 calories, 15g fat (8g saturated fat), 90mg cholesterol, 345mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 7g protein.
