1 unbaked 9-inch pie crust with edges crimped
4 extra lg eggs
3/4 C plus 2 T sugar
1/3 C cornstarch
1 C heavy cream
1/4 tsp vanilla extract
pinch ground nutmeg
1 1/2 C warm milk
1 C
unsweetened shredded cocconut (I like to grind it up really fine.)
1. Preheat oven to 400 degrees.
2. Put the eggs, sugar, and cornstarch in a bowl and whisk them together. Add the heavy cream gradually, while whisking. Whisk in the vanilla, nutmeg and milk.
3. Sprinkle the cocconut on the bottom and up the sides of the pie crust, spreading it evenly. It will rise to the top while baking.
4. Put the pie plate on a baking tray and pour the custard into the crust about three quarters of the way up. Carefully place the tray with crust in the middle of oven rack and pour the remaining custard filling into the crust until you come to the top of the pie pan. You don't want to overfill- (If I ever have extra I like to bake it in a separate dish and eat it plain later.)
5. Bake until the top of the pie is golden and it doesn't shake in the middle when moved, about 30-35 min. Remove from the oven and let the pie cool, then cover loosely with plastic wrap and chill for at least an hour. The pie may be served at once or refrigerated for up to 2 days. Serve cold topped with whipped cream.
