Creamy Baked Coconut Custard Pie

Instructions

1. 1

   Preheat the oven to 450°F. On a lightly floured surface, roll the pie dough into an 1/8-inch-thick circle, and then transfer it to a 9-inch deep-dish pie plate. Trim the crust, and use your fingers to create a decorative flute around the edge. Line the dough with two layers of heavy duty foil. Pile pie weights (or dried beans) into it to avoid shrinkage during its initial bake. Bake the crust for 10 minutes. Remove the foil, and bake for another five minutes. The aim is not to bake it completely; you'll want it to remain blond, since it will finish baking after you add the custard filling.

2. 2

   Sprinkle a thick layer of shredded coconut over the pre-baked pie crust, and set it aside. Reduce the oven temperature to 350°F.

3. 3

   In a large bowl, combine the eggs, milk, sugar, flour, vanilla, and salt. Pour the custard mixture over the coconut in the pie crust. Dust the top with nutmeg.

4. 4

   Bake the pie, uncovered, until a knife in the center comes out clean, 45 to 50 minutes. Let the pie cool on a wire rack for an hour to allow the custard to set. Serve the pie as is, or top it with toasted coconut.