Belizean Coconut Pie

Ingredients

 * 1½ coconut (grated)
 * 3 eggs (beaten)
 * 1 tsp nutmeg (grated) 5 ml
 * 1 tsp lemon or vanilla essence 5 ml
 * 1 small can evaporated milk (¾ cup) 200 ml
 * ¾ tin condensed milk (to taste)

Directions

 * 1) Use short-crusty pastry for dough.
 * 2) Remove outer brown skin of coconut.
 * 3) (or use half-green coconut).
 * 4) Grate coconut.
 * 5) Preheat oven to 450°F / 230°C.
 * 6) Beat eggs until frothy.
 * 7) Add essence, nutmeg and evaporated milk.
 * 8) Mix well.
 * 9) Sweeten to taste with condensed milk.
 * 10) Add grated coconut.
 * 11) Mix well.
 * 12) Put mixture in pie shell.
 * 13) Bake at 450°F / 230°C for 15 – 20 minutes.
 * 14) Lower oven to 350°F / 180°C.
 * 15) Bake until filling is firm when touched.
 * 16) Filling should not shake.