The flaky crust of this pie contains a cool creamy-smooth milk custard, shot through with chewy shreds of coconut. It's one of those fabulous desserts that you could bring with you to any event, and no one would ever be able to guess how little time it took you to put it together. This recipe utilizes a rather un-fussy crust that manages to turn out flaky and delicous no matter how many little hands want to help you pat it into place. You do not need to pre-bake the crust, and the custard sets up in the oven, so there is no special care needed with that part of it either.
This does require at least a 3 hour chill once it's done baking, so be sure to plan that into your prep time.
Aunt Terry's Coconut Custard Pie
3 cups milk
6-3/4 Tablespoons sugar
3 eggs, beaten
1/4 teaspoon vanilla
1/2 cup shredded coconut (sweetened or not)
extra 1/2 to 2/3 cups shredded coconut for sprinkling on top
Scald milk (bring just up to a simmer and remove from heat). Add sugar. Allow to cool a bit while you prepare the eggs. Beat eggs 'till pale and foamy. Combine eggs and milk gradually by alternating between putting milk in egg, then egg in milk, whisking all the time. Add coconut.
Pour into unbaked oil piecrust (recipe below). Bake at 400°for 45-55 minutes. During the last 5 minutes, sprinkle the rest of coconut on top to brown.
Chill at least 3 hours and serve (with whipped cream or without).
Oil Piecrust
(This crust is best for "one crust" pies, like the one above. Very crumbly, flaky and fragile once it's baked.)
1-1/2 cups flour
1 Tablespoon sugar
1/4 teaspoon salt
1/2 cup vegetable oil
2 Tablespoons milk
Mix together milk and oil in measuring cup. Mix together flour, sugar and salt in pie plate. Make well in flour mixture. Add oil and milk. Mix with fingers and pat into pie plate. (You don't have to worry too much about overworking this dough, but it's always a good idea to try to mix it as little as possible to combine it.)
Thank you Aunt Terry for your permission to share your recipe! :)
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