Coconut Custard Pie

Recipe was made by:website

Ingredients


 * Pastry for single-crust pie (9 inches)
 * 1 cup sweetened shredded coconut, chopped
 * 3 large eggs, room temperature, beaten
 * 2-1/2 cups 2% milk
 * 2/3 cup sugar
 * 3 tablespoons all-purpose flour
 * 1 teaspoon vanilla extract
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground nutmeg
 * Toasted sweetened shredded coconut, optional

Instructions


 * Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
 * In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
 * Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.