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Ingredients
- Pastry for single-crust pie
- 4 x extra-large Large eggs
- 2/3 c. sugar
- 1 tsp cornstarch
- 1/4 tsp salt
- 1 1/3 c. heavy cream
- 1 c. lowfat milk
- 1 Tbsp. pure vanilla extract
- 1 1/2 c. flaked coconut
- 2 Tbsp. unsalted butter cut small pcs
- 1/4 tsp grnd nutmeg
Directions
- Preheat the oven to 425 degrees and butter a 9-inch deep-dish pie plate.
- Mix and refrigeratethe pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1 inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 min.
- To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or possibly rice. Blind-bake the crust just till it begins to set, about 8 min; remove the foil and pie weights and return the shell to the oven till it starts to brown, about 4 min more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees.
- While the crust is baking, make the coconut custard filling. Using an electric mixer set on high, beat the Large eggs in a large bowl till thick and light yellow, about 5 min. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mix into the Large eggs till thoroughly mixed. Reduce the speed of the mixer to medium. Add in the cream, lowfat milk, and vanilla and beat the filling till light and frothy, about 3 min more. Stir in 1 1/4 c. of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.
- Bake the pie for 30 min, sprinkle with the remaining 1/4 c. of coconut, and continue baking the pie till the filling is golden brown, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 min more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cold the pie on a wire rack for 1 hour. Serve the pie at room temperature or possibly chill till it's cool. Store any leftover pie in the refrigerator.
- This recipe yields one 9-inch deep-dish pie.
- Comments: If desired a creamy custard pie and you love coconut, you're in for a real treat.
- Junior's has been baking coconut custard pies for over forty years - and each one always comes out perfectly set and creamy, with chunks of coconut in every bite. Look closely - the top of the pie has been generously showered with coconut, that toasts and gives the pie a delicious golden brown glow when it comes out of the oven.
- The Junior's Way - Be sure to save 1/4 c. of the coconut to sprinkle on the top. It bakes up golden brown and toasty, giving a little crunch in every bite.
- Yield: 1 pie
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