Servings: Makes 8–10 servings
  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter , chilled and cut into 1/2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 3 tablespoons nonfat milk (very cold)
  • 3 cups milk
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 1/4 teaspoon nutmeg
To make crust: In a food processor, combine flour, butter, salt and sugar; pulse until mixture resembles coarse meal. Add milk, 1 tablespoon at a time, and pulse, just until mixture forms a ball. Remove dough from machine and flatten it. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375°. Roll out dough on a floured surface into 12-inch circle; carefully lift into a 9-inch pie pan. Trim edges to extend about an inch over sides of pan. Fold overhang under and crimp edges decoratively, using your fingers. Line dough with foil and add pie weights or about 1 to 1 1/2 cups dried beans or rice. Bake 12 to 15 minutes. Carefully take off weights and foil; return pan to oven and bake until golden, about 9 more minutes. Remove and let cool on a rack.

To make filling: Scald milk in a small saucepan. In a medium bowl, beat eggs lightly; add sugar and salt, and slowly stir in hot scalded milk. Mix in vanilla and coconut.

Pour mixture into pastry shell. Sprinkle with nutmeg. Increase oven temperature to 425° and bake on lower rack about 30 minutes, until custard is firm. Refrigerate until chilled, about 4 hours.