Coconut Custard Pie

With a crust, this is a cream pie; without crust, it is baked custard. Both can be served with whipped cream.

Toast 2 cups of sweetened coconut in a frying pan without oil over medium low heat. Stir frequently to keep from scorching. When coconut is lightly browned, set it aside to cool.

Mix in a large saucepan:
2 cans condensed milk
1 ½ cups sugar
four well beaten eggs
toasted coconut
1 ½ teaspoons vanilla
½ teaspoon nutmeg

Heat slowly, stir frequently. When mixture is heated through and beginning to thicken, pour it into two 8 inch pie pans or one ten inch pie pan. It can be baked in a graham cracker crust or a in a pre-baked pie shell. If there is any mixture left over, pour it into glass custard cups and bake these along with the pie.

Bake for 35 – 45 minutes or until a knife comes out of the center cleanly. Cool and eat with whipped cream.

Do what you can with what you have where you are. Theodore Roosevelt