Can't Miss Coconut Custard Pie

From: Betty Swain
Source: Magazine clipping
Serves: 8
Prep: 20 min
Cook: 45 min + cooling
Cuisine: American

This soft custard pie has a mild coconut flavor. Who wouldn’t love a hearty slice topped with a dollop of whipped cream? — Betty Swain, Bear, Delaware

Ingredients

Pastry for single-crust pie (9 in.)
1 cup flaked coconut, chopped
3 eggs, beaten
2-2/3 cups 2% milk
2/3 cup sugar
3 Tbsp. all-purpose flour
1 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. ground nutmeg

Steps

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.