Coconut Custard Pie
(from kylerhea’s recipe box)
Source: Tate's Bake Shop Recipe of the Month
Ingredients
- One 9-inch pie crust
- 1 1/2 cups heavy cream
- 1 cup milk
- 3 eggs, beaten
- 1 egg yolk (save white)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/4 teaspoon nutmeg
- 1 cup unsweetened coconut chips* (large white flakes)
Directions
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Preheat oven to 400 degrees
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Measure coconut into prepared pie shell and place pie onto a sheet pan.
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In a small saucepan, combine milk and cream. Heat until just starting to boil.
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Remove from heat.
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In a large bowl, whisk together eggs, egg yolk, sugar, salt and vanilla.
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Slowly add scalded milk mixture, beating continuously, by adding a small amount, whisk, add more, whisk again, until all the milk is incorporated into the sugar mixture.
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Pour egg mixture into prepared pie shell with coconut.
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Bake for 15 minutes.
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Lower oven temperature to 300 degrees and bake 35 more minutes.
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Pie should be browning on the top and jingly, but not liquid.
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Cool pie on a wire rack and refrigerate.
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Best eaten the same day it’s baked, but fine the next day.