CHEF JEFF — ONE BYTE AT A TIME: Creamy Coconut Custard Pie

Everyone is looking for pie recipes at the holidays.

Creamy Coconut Custard Pie

1 cup flaked coconut, divided

1 9-inch unbaked pie shell

3 eggs

1 14-ounce can sweetened condensed milk (low-fat is OK)

1¼ cups warm water

1 teaspoon vanilla extract

¼ teaspoon salt

1/8 teaspoon ground nutmeg

Heat oven to 425 degrees. Toast ½ cup of coconut; set aside. Bake pastry shell 8 minutes; cool slightly. In medium bowl, beat eggs. Beat in sweetened condensed milk, water, vanilla, salt and nutmeg. Stir in remaining coconut. Pour into pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350 degrees. Bake pie 25 to 30 minutes longer, until knife inserted in center comes out clean. Chill before serving.

Yield: Serves 8.

Approximate nutritional analysis per serving: 398 calories, 19 grams fat, 102 milligrams cholesterol, 9 grams protein, 49 grams carbohydrates, 1 gram fiber, 308 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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