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Source: FamilyTime Community Cookbook

COCONUT CUSTARD PIE
Active time: 1 1/4 hr Start to finish: 6 3/4 hr (includes chilling pastry and cooling pie)
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Serves: 6 to 8
Prep Time: 0 minutes
Cook Time: 0 minutes
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2 cups all-purpose flour
1 teaspoon salt
1 1/2 sticks (3/4 cup) plus 3 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
5 large eggs
3/4 cup plus 2 tablespoons sugar
2 cups whole milk
1/2 cup half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup fresh coconut, shavings (cut with a vegetable peeler from a shelled coconut) or sweetened flaked coconut
1 cup chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla




Make pie shell:
Whisk together flour and salt in a large bowl. Cut 6 tablespoons butter into 1/2-inch cubes, then blend into flour with your finger


or a pastry blender until mixture resembles coarse meal. Cut another 6 tablespoons butter into 1/2-inch cubes, then blend into flour in same manner until mixture has small (roughly pea-size) butter lumps.

Drizzle evenly with 4 tablespoons ice wate



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