Dad's Coconut Custard Pie

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 1/4 cups all-purpose flour
• 8 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 3 tablespoons nonfat milk (very cold)
• 3 cups milk
• 4 eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 1/4 teaspoon nutmeg

Recipe

• 1 to make crust:
• 2 in a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal.
• 3 add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball.
• 4 remove dough from machine and flatten it.
• 5 cover with plastic wrap and refrigerate at least 1 hour.
• 6 preheat oven to 375°.
• 7 roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan.
• 8 trim edges to extend about an inch over sides of pan.
• 9 fold overhang under and crimp edges decoratively, using your fingers.
• 10 line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice.
• 11 bake 12 to 15 minutes.
• 12 carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes.
• 13 remove and let cool on a rack.
• 14 to make filling:
• 15 scald milk in a small saucepan.
• 16 in a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk.
• 17 mix in vanilla and coconut.
• 18 pour mixture into pastry shell.
• 19 sprinkle with nutmeg.
• 20 increase oven temperature to 425° and bake on lower rack about 30 minutes, until custard is firm.
• 21 refrigerate until chilled, about 4 hours.