Ringing in the New Year with A Scrumptious Coconut Custard Pie

This is my first dessert for 2011.  My dear brother gave me the WILLIAMS-SONOMA BAKING BOOK for Christmas.  While flipping through the pages, my husband saw a recipe for this pie.  Monty loves coconut pie.  So, for this relaxing Sunday afternoon, I decided to make this pie from scratch, including the flaky pastry dough.

Flaky Pastry Dough recipe to follow


COCONUT CUSTARD PIE


1 1/2 cups flaked dried coconut
3 large eggs
1 cup sugar
1/4 tsp salt
2 tbsp all-purpose flour
1 cup whole milk
1 tbsp unsalted butter, melted
2 tsp fresh lemon juice
1 tsp lemon zest, grated


Bake pastry dough in a 9-inch pie pan or dish.


Preheat oven to 350 degrees.  
Spread coconut flakes evenly on a baking sheet and bake until lightly golden, about 12 minutes.  Set aside to cool.
In a bowl, whisk together the eggs, sugar, and salt until blended.  Add the flour, milk, melted butter, lemon juice, and lemon zest and mix well.  Stir in the toasted coconut flakes and mix to combine.  Pour the mixture into the baked crust.
Bake the pie until the top is golden and the filling is firm in the center, 45-55 minutes.  Transfer to a wire rack and let it cool completely.  Serve at room temperature.