Coconut Custard Pie - pie pastry

Method

• Preheat the oven to 350F.
• Line a 9-inch pie plate with the rolled-out crust.
• Bring the milk to a boil in a large saucepan over medium heat.
• Separately, mix the egg yolks, sugar, cornstarch, and water to make a smooth paste.
• Gradually stir the yolk mixture into the milk and cook, whisking constantly, until it thickens, about 20 minutes.
• The mixture should coat a spoon, and a line drawn across the spoon will stay clear.
• Remove from the heat and stir in the butter and vanilla.
• Sprinkle half of the coconut in the crust in an even layer, pour in the filling, then sprinkle the remaining coconut over the top.
• Bake for 45 to 55 minutes, or until almost completely set.
• The filling should wobble very slightly in the center when the pan is jiggled.
• Custards continue to cook when taken out of the oven, so dont overdo it.
• Cool on a wire rack to room temperature for 1 hour, then chill for 1 hour.
• Serve cold.