This post was meant for November's What's Baking. I guess it's obvious now that I didn't make the deadline. Actually, the pie was made, it's just the post that didn't make it. Oh well! I'll have a December post for sure!

Toasted Coconut Custard Pie has become a traditional pie for our family since after I began dating JR. I wanted to take something to his parent's house for Thanksgiving. Dessert is usually my domain when it comes to his family's celebrations since very few people in his family bake. Since my family sticks to pies on Thanksgiving, my mind was on bringing pies for his family as well.

Coconut is favorite flavor with his family, so I knew this Toasted Coconut Custard Pie would be well received. It was, and so the tradition began of taking this pie every year. I can't remember now if I made one for my family that first year as well or not, if not it was very soon after that this pie made it's way to my family's Thanksgiving table as well.

Here is what you'll need:

2 deep dish pie crusts (I use frozen)
4 extra large eggs
2/3 cup granulated sugar
1 tsp cornstarch
1/4 tsp salt
1 1/2 cups heavy cream
1 cup milk
1 Tbsp pure vanilla extract
1 1/2 cups flaked coconut, divided
2 Tbsp unsalted butter, cut into small pieces
1/4 tsp ground nutmeg

Preheat oven to 425F degrees.

To partially bake pie shells:

Place a piece of aluminum foil in each pie shell. Fill each pie shell with dried beans to weigh down the foil. Place pie shells in oven and bake for 8 minutes. Remove pie shells from oven and remove beans and foil. Place pie shells back in the oven and bake for 4 minutes. Remove pie shells from oven and set aside.

Reduce oven to 325F degrees.

To make pie filling:

Using a stand mixer, beat eggs on high for about 5 minutes until they become thick and light yellow.

Mix sugar, cornstarch and salt together in a small bowl. Beat this mixutre into the eggs until well combined. 

Reduce mixer to medium speed. Add cream, milk and vanilla to egg mixture. Beat for about 3 minutes until light and frothy. Gently stir in 1 1/4 cup coconut.

Evenly divide filling between 2 pie shells. Place pies on a baking sheet. Dot tops of pies with butter pieces and sprinkle with nutmeg.

Place pies in oven and bake for 30 minutes. Remove pies from oven and sprinkle with remaining coconut. Place pies back in oven and bake 20-30 minutes more. The pies are done when the center slightly jiggles when the pie is moved, and the coconut is toasted. A knife inserted into the middle of the pie will also come out clean.

Remove pie from oven and cool on wire racks for 1 hour. Store in the refrigerator until ready to serve.

Makes 2 - 9 in. deep dish pies.

Source: TheRecipeLink.com