Ingredients for - Coconut Custard Pie
How to cook deliciously - Coconut Custard Pie
1. Stage
Preheat the oven to 450°F. On a lightly floured surface, roll the pie dough into an 1/8-inch-thick circle, and then transfer it to a 9-inch deep-dish pie plate. Trim the crust, and use your fingers to create a decorative flute around the edge. Line the dough with two layers of heavy duty foil. Pile pie weights (or dried beans) into it to avoid shrinkage during its initial bake. Bake the crust for 10 minutes. Remove the foil, and bake for another five minutes. The aim is not to bake it completely; you'll want it to remain "blond," since it will finish baking after you add the custard filling. Editor's Tip: New to prebaking a crust? Here's more on how to blind bake.
2. Stage
Sprinkle a thick layer of shredded coconut over the pie crust, and set it aside. Reduce the oven temperature to 350°.
3. Stage
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour the mixture over the coconut in the pie crust. Dust the top with nutmeg.
4. Stage
Bake the pie, uncovered, until a knife in the center comes out clean, 45 to 50 minutes. Let the pie cool on a wire rack for an hour to let it set. Serve it as is, or top the finished pie with toasted coconut. Editor's Tip: You can toast coconut in an oven, on a stovetop, in an air fryer or in a microwave.
