Coconut Custard Pie
Ingredients
- 1/2 recipe Plain Pie Pastry, (page 17) or Vinegar Pie Crust (page 19)
- 3 cups milk
- 3 egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup coconut
Directions
Preheat the oven to 350F.Line a 9-inch pie plate with the rolled-out crust.
Bring the milk to a boil in a large saucepan over medium heat.
Separately, mix the egg yolks, sugar, cornstarch, and water to make a smooth paste.
Gradually stir the yolk mixture into the milk and cook, whisking constantly, until it thickens, about 20 minutes.
The mixture should coat a spoon, and a line drawn across the spoon will stay clear.
Remove from the heat and stir in the butter and vanilla.
Sprinkle half of the coconut in the crust in an even layer, pour in the filling, then sprinkle the remaining coconut over the top.
Bake for 45 to 55 minutes, or until almost completely set.
The filling should wobble very slightly in the center when the pan is jiggled.
Custards continue to cook when taken out of the oven, so dont overdo it.
Cool on a wire rack to room temperature for 1 hour, then chill for 1 hour.
Serve cold.