Coconut Custard Pie

Coconut Custard Pie

1 (9 inch) DEEP Dish pie shell
3 eggs
2/3 cup white sugar
3 TB flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/4 cups milk
1 cup shredded coconut

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a large bowl beat eggs then stir in milk, sugar, salt, nutmeg, flour, and vanilla extract.
    3. Spread 1 cup coconut over bottom of pastry shell in DEEP Dish 9 inch pan, then pour egg mixture over top. Sprinkle with bit more nutmeg.
    4. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

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