Coconut Custard Pie

I am so loving this pie.  It is simple and delicious, and the top totally reminds me of coconut macaroons!  Next time I might try adding some cinnamon to the filling, or perhaps serving it with some cinnamon or vanilla ice cream.  Original recipe found here.

Coconut Custard Pie

1 9-inch Pie crust
1 cup granulated sugar
1/4 teaspoon salt
4 Tablespoons (1/2 stick) butter, melted
6 eggs
1 cup buttermilk
2 teaspoons vanilla extract
2 cups shredded coconut

Preheat the oven to 375F.  Roll out the pie crust and fit into a 9 inch pie plate.  Crimp the edges.  Carefully line the pie crust with foil, letting it hang over the sides of the pie place.  Pour rice or beans (or use pie weights if you have them) into the foil lined crust, filling it about 1/4 to 1/3 full.  Bake the pie crust for about 15 to 20 minutes.  Remove from the oven and lift out the foil and rice/beans/weights.  Cover the edges with strips of foil, and return the crust to the oven and bake for about 5 minutes more, until the crust is just set.  Lower the oven temperature to 350F.

In a large bowl, whisk together the sugar, salt, and melted butter until combined.  Whisk in the eggs, one at a time until incorporated.  Add the buttermilk and vanilla extract and whisk until well blended.  Stir in the coconut.  Pour the filling into the crust and bake the pie for about 45 minutes, keeping the edges of the crust covered with foil to prevent overbrowning.  The center of the pie will be just set and the top should be golden brown.  Let the pie cool completely before slicing.  Makes 8 servings.

Enjoy!  -Cardamommy