Coconut Custard Pie

INGREDIENTS

• 1 Pre-rolled pie crust (or make your own)
• 2 Large Eggs Room temperature
• ½ Cup Unsalted Butter Melted
• 1 Cup Granulated Sugar
• 2 Tablespoons All-Purpose Flour
• ¼ teaspoon Nutmeg (optional)
• ¾ Cup Whole Milk Room temperature
• 1 ½ Cups Shredded Coconut (for pie filling)

TIP:  Just get a pre-made frozen pie crust from the frozen desserts section of your local grocery store.  They generally cost around $3. Pillsbury also makes pre-rolled crusts (pack of 2) found in the dairy section.

DIRECTIONS

1. Preheat oven to 350℉
2. Melt butter and let cool slightly.
3. Add eggs to a bowl and whisk lightly.
4. Add sugar to the bowl and whisk lightly.
5. Add melted butter to the bowl and whisk lightly.
6. Add flour to the bowl and whisk lightly.
7. Optional: add nutmeg to bowl and whisk lightly.
8. Add milk to the bowl and whisk lightly.
9. Stir in 1 ½ cups shredded coconut.
10. Pour filling into pre-rolled 9" pie crust.
11. Sprinkle 2 tablespoons shredded coconut over top of pie.
12. Place on a cookie sheet pan or pie drip catcher. Bake for 45 - 50 minutes. Check pie after 35 minutes and cover crust with a pie shield or wrap loosely in foil if crust is turning too dark.
13. Cool for at least 2 hours before serving. Refrigerate leftovers - if you have any!