Found a quick treat that I've now made twice. If you like coconut, you will enjoy this one! Toasting the coconut makes all the difference in the world. Also, if you happen to have some coconut extract on hand, a teaspoon of that won't hurt either. My youngest son and I are the only ones who like coconut custard pie but we are up to the sacrifice of seeing that none of it goes to waste!
Coconut Custard Pie
One unbaked pie crust
1 1/2 cups sugar
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3 eggs
3/4 cup toasted coconut (a few minutes in a 350 degree oven)
2 teaspoons vanilla extract
1/2 teaspoon salt
Dash of grated nutmeg
Prebake the pie crust for about ten minutes in a 350 degree oven. While it is cooling, whisk together everything except the coconut. Make sure it is evenly blended. Stir in the toasted coconut, pour into prepared crust, and bake at 350 degrees for approximately 30-40 minutes. When it is golden and there is just the least bit of 'jiggle' in the middle of the pie, take it out and cool on a rack before refrigerating. A little whipped cream, when served, would not go amiss!
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