Coconut Custard Pie

Step 1

Preheat oven to 375 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once, until the coconut is speckled with golden flakes and fragrant. Set aside.

Step 2

Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.

Step 3

In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.

Step 4

Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.

Step 5

Cool to room temperature and then cover and refrigerate until chilled. Slice and serve with whipped cream and a sprinkling of toasted coconut flakes.