Coconut Custard Pie

Directions

1. Assemble the pie crust: Mix the flour and salt in a medium bowl. Add the shortening and using your fingers, pinch the shortening into the flour until the mixture resembles small rice grains and lentils. Add the ice water a tablespoon at a time, using a fork to lightly toss the mixture around the bowl to distribute the water evenly—the flour mixture should begin to adhere in clumps. Add only enough water to make it possible to press the mixture gently into a ball. Flatten into a 1-inch disc, wrap in plastic or wax paper and chill for at least 30 minutes.
2. Heat the oven to 450°F. On a lightly floured surface, roll the dough to a ⅛-inch-thick circle; transfer to a 9-inch pie plate. Trim and flute the edge. Prick the base and sides of the crust with a fork and line with parchment paper. Pour in pie weights and spread evenly so they hold up the sides of the pie crust. Bake for 10 minutes. Remove the parchment and pie weights; bake for another 5 minutes, or until the crust is dry on the bottom. Remove the crust from the oven and let cool while you make the custard filling. Reduce the oven temperature to 350°F.
3. Fill and finish the pie: Sprinkle the coconut over the crust. In a large bowl, beat the eggs until frothy and light, then whisk in the milk. In a small bowl, use a fork to blend the sugar and flour. Whisk the sugar-flour mixture into the egg mixture until smooth. Stir in the vanilla and salt.
4. Very slowly pour the custard mixture over the coconut in the pie crust. Dust the top of the custard with extra coconut and the nutmeg.
5. Place the pie on a baking sheet and bake, uncovered, until the center is wobbly but not loose, or until a knife inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 45 minutes to 1 hour. Serve warm.