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Coconut Custard Pie
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4 eggs
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. nutmeg
2-2/3 cups milk
1 tsp. vanilla
1 cup shredded coconut
Beat eggs with a rotary beater until thoroughly blended. Add sugar, salt, nutmeg, milk and vanilla. Stir until smooth. Add coconut. Pour into pastry lined pie plate.
Bake at 425* for 15 minutes. Reduce heat to 350* and bake for 30 minutes, or until knife inserted in the filling about inch from the edge comes out clean.
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