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1
Preheat the oven to 375F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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4
Using your thumb and index finger, crimp the edges of the pie shell.
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5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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6
Set the pie shell to the side while you make the filling.
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7
Spread the shredded coconut onto a baking sheet.
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8
Toast in a 350F oven for 2 minutes.
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9
Watch carefully as the coconut can brown easily.
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10
Toss with a spatula and toast for 1 more minute or until golden brown.
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11
Remove from oven and let cool.
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12
To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt.
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13
Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated.
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14
Stir the toasted coconut into the filling.
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15
Pour the filling into the pie shell.
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16
To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle.
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17
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
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18
Coconut Custard Pie should be served cold.
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19
It can be stored in the refrigerator for up to 3 days.
