Coconut Custard Pie
1 unbaked 9″ pie crust (deep)
2 cups warm milk
4 eggs
1/2 cup sugar
1/2 tsp salt
1 1/3 cups shredded coconut
nutmeg
Preheat oven to 375F. Bake pie crust blind for about 20 mins, weighted so that it doesn’t puff up. Place milk, eggs, salt and sugar in a bowl and beat until in well mixed, or mix in a blender on slow speed for 5 secs. Sprinkle coconut over pie crust, then pour milk mixture over coconut. Sprinkle top with nutmeg, and bake until a knife pushed in a few inches from the edge comes out clean, about 30-35 mins. Serve when cool, and refrigerate leftovers.
