Oh yum! Brings back memories - my dad would always make an egg custard with the leftover pie dough from another pie that he was making (usually rhubarb or apple). His filling was a bit different - I might like it though with the coconut.
Dad's Egg Custard Pie
2 Whole eggs
3 Egg yolks
1 c Sugar
1 c Whole milk
1/2 c Half and half
1 tb Vanilla
**Be sure all the ingredients are at room temperature.
Preheat oven to 350F
1.Beat whole eggs at low speed with egg yolks well until creamy, but do not over beat.
2.Beat in the sugar, then milk, then half and half, and vanilla. Let mixture rest 10-15 minutes.
3.Skim foam from mixture. Pour into a prepared pie crust and sprinkle with nutmeg.
4.Bake for 40-50 minutes or until center is just set but still jiggly. Cool on a wire rack.
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