1 cup of shredded baking coconut
(moist and sweet)
½ cup granulated sugar
¼ teaspoon salt
½ teaspoon grated nutmeg
2 large eggs
2 large egg yolks
1 1⁄2 cups milk
1 cup heavy cream
2 teaspoons pure vanilla extract
Prepare a single crust according to the given directions and blind bake. While the crust cools, spread the coconut on a sheet pan and bake until very lightly toasted, about 6 minutes, stirring halfway.
Rest a mesh sieve in a large bowl and set aside. In a medium bowl, whisk the sugar, salt, and nutmeg. Add the eggs, yolks, and vanilla, and whisk to combine. Heat the milk and cream in a saucepan until it starts to simmer. Gradually add this to egg mixture while mixing until smooth. Pass the custard through the sieve into the bowl. Stir in 3/4 cup of toasted coconut. Transfer the filling to the prepared crust. Bake at 375 degrees in the oven until the custard is set in the center, about 40 minutes. Cool to room temperature, then chill completely. Sprinkle with the remaining coconut and serve.
For a gluten free option substitute our classic gluten free pie crust recipe.