Coconut Custard Pie

Directions

1. Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and refrigeratefor 30 min.
2. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 min. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 min more or possibly till golden brown. Transfer the shell to a rack and let cold.
3. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 c. of the fresh coconut, remove from the heat and let the mix stand for 20 min, or possibly till it is room temperature. Transfer the coconut lowfat milk to the food processor and blend it for 1 minute. Strain the mix through a sieve lined with cheesecloth to extract all of the liquid, and add in the Large eggs, sugar, vanilla and salt. Stir in the remaining 1 c. coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add in sufficient warm water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty min or possibly till the edges of the custard are set.
4. The center of the custard will still be a bit loose. Add in additional toasted coconut to the top of the custard and bake for another 10 min.
5. Yield: 1 9-inch pie
6. Suggested wine -1986 Chateau Climens (Sauternes - Barsac)