Cook, stirring constantly, for about 4 to 5 minutes or until mixture thickens. This coconut custard pie tastes better at room temperature so just set it out on the counter for about an hour prior to serving. I like the different crimping methods you did with the crusts. Crimp decoratively and chill the crust until firm, about 15 minutes. Add the buttermilk, vanilla and a pinch of salt and whisk until You don't have to give your house a top-to-bottom scrub before guests arrive, but there are a few areas you should pay attention to. Price and stock may change after publish date, and we may make money off font-family: var(--var-hyperlink-static-font-family), Arial, Helvetica, sans-serif!important; Press a sheet of aluminum foil onto crust, draping over rim of pie plate. Made this and did not like it at all. The original recipe, while full of coconut flakes, did not have enough flavor for me. Your party guests will be enchanted. Turns out it was actually perfect! Making it with or without the crust is your decision but if its up to me the crust is the way to go. Place coconut in an ungreased 9-in. It has a delicious custard texture with the refreshing coconut flavor that everyone loves. Return saucepan to medium heat. Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. Process the remaining coconut until it is very fine., In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Bake at 325F for about 5 minutes. Temper the milk and butter mixture to the beaten eggs in very small increments, beating vigorously being careful to not add too much to soon because the eggs can scramble. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450F for 20 minutes. }/*-->