This made a velvety custard pie!

Coconut Custard Pie
Makes 8 servings

1 9 inch unbaked deep dish pie shell, purchased or homemade
4 eggs
1/2 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 and 1/2 cups milk
1/2 cup toasted coconut ( I did it in the toaster oven)
Ground nutmeg

Preheat oven to 450*F. Bake pie shell for 5 minutes,
then remove from oven. Beat eggs slightly til combined.
Stir in sugar, vanilla and salt. Gradually stir in milk.
and toasted coconut. Place the partially baked
pie shell on oven rack. Pour the filling into the pie
shell. Sprinkle with nutmeg. Cover edge of pie shell
with aluminum foil. Reduce oven temp to 350*F and
bake for 25 minutes. Remove foil and bake for 15 to
20 minutes more or til a knife inserted in the center
tests clean. Cool on a wire rack. Chill. Store any
leftovers in the refrigerator.
Note: I bake my pies on an air insulated cookie
sheet, eliminates the possibility of a large mess.
It does take longer to cook, but I never have to
use foil to cover the edge of the pie. I had some
filling left over so I put that in a couple of custard
cups and baked right along with the pie. I didn't
use the nutmeg either.
Enjoy!!
Source: Better Homes and Gardens Cookbook

Donna