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1
To make crust:
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2
In a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal.
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3
Add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball.
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4
Remove dough from machine and flatten it.
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5
Cover with plastic wrap and refrigerate at least 1 hour.
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6
Preheat oven to 375.
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7
Roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan.
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8
Trim edges to extend about an inch over sides of pan.
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9
Fold overhang under and crimp edges decoratively, using your fingers.
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10
Line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice.
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11
Bake 12 to 15 minutes.
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12
Carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes.
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13
Remove and let cool on a rack.
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14
To make filling:
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15
Scald milk in a small saucepan.
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16
In a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk.
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17
Mix in vanilla and coconut.
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18
Pour mixture into pastry shell.
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19
Sprinkle with nutmeg.
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20
Increase oven temperature to 425 and bake on lower rack about 30 minutes, until custard is firm.
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21
Refrigerate until chilled, about 4 hours.
