Prep 20 mins
Cook 12 mins
I discovered this recipe by Sheila Bridges on the Oprah site.
- 1 1⁄4 cups all-purpose flour
- 8 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon sugar
- 3 tablespoons nonfat milk (very cold)
- 3 cups milk
- 4 eggs
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1⁄4 teaspoon nutmeg
- To make crust:
- In a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal.
- Add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball.
- Remove dough from machine and flatten it.
- Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 375°.
- Roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan.
- Trim edges to extend about an inch over sides of pan.
- Fold overhang under and crimp edges decoratively, using your fingers.
- Line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice.
- Bake 12 to 15 minutes.
- Carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes.
- Remove and let cool on a rack.
- To make filling:
- Scald milk in a small saucepan.
- In a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk.
- Mix in vanilla and coconut.
- Pour mixture into pastry shell.
- Sprinkle with nutmeg.
- Increase oven temperature to 425° and bake on lower rack about 30 minutes, until custard is firm.
- Refrigerate until chilled, about 4 hours.