My final decision for the coconut custard pie was to make another recipe. Though untested, it came out well and I think it is what the MOB wanted.
I found the recipe on the web. It was apparently someone's favorite family recipe for a true custard pie with coconut added. Today I am sharing all three recipes with you to try for yourself since you didn't get to try my pies but had to look at photos of them.
All three custard pie recipes are baked in pie shells that are "blind" baked, or pre-baked. I thought I would share my tricks for blind baking a pie shell. I also made crusts like these for the banana cream and chocolate cream wedding pies.
First you roll out a pie crust and line the pie dish, fluting the edges. Refrigerate the crust for fifteen minutes. (For a recipe and tutorial on my method of rolling pie crust without muss or fuss, check out my Pie Crust 101 post.)
Next- line the pie crust with parchment paper, pressing it against the dough smoothly. I used the same piece of parchment on which I rolled the dough, trimming the edges.
Fill the pie dish with dried beans to act as pie weights. No need to buy fancy pie weights. I use these beans over and over (thus their browned color) and they work just fine. Dry, raw rice would also work. The pie weights (beans) hold the crust in place and keep it from shrinking or puffing up while baking. I did not prick the crust with a fork because I was lazy. It doesn't seem to make much of a difference if you do or don't.
Bake the crust in a 375 degree oven for twenty minutes. At this point the crust is partially baked and can be used for a baked custard pie like pumpkin pie or coconut custard pie or quiche. For a fully baked crust to use with a cream pie that won't be baked again with the filling, remove the beans by lifting them out with the parchment paper and set aside. Return the pie crust to the oven to bake for an additional ten minutes until golden brown.
Line a nine inch pie pan with a crust and partially blind bake it as described above.
Spread 1 1/2 cups of sweetened shredded coconut on a baking sheet. Toast in a 350 degree oven until golden brown about 10-12 minutes. Watch carefully because once the coconut starts to brown it darkens very quickly and can easily burn. Pour onto a plate to cool.
In a bowl whisk together:
3 large eggs
1 cup sugar
1/4 teaspoon of salt
2 tablespoons of all purpose flour
1 cup whole milk
1 tablespoon melted butter
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Stir in the toasted coconut and pour into the partially baked crust.
Bake the pie until the top is golden and the filling is firm in the center, 45-55 minutes.
Cool and serve at room temperature.
If I made this pie again, I would eliminate or reduce the lemon and substitute coconut milk for the whole milk.
from Martha Stewart recipes
1/3 cup corn starch
1/4 teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
1/2 cup sweetened shredded coconut, toasted
While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
Whisking constantly, cook over medium heat until the first large bubble sputters, about five minutes. Reduce heat to low; cook, whisking constantly, one minute. Remove pan from heat; immediately pour custard through sieve into bowl.
Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Sprinkle with toasted coconut. Refrigerate until chilled, at least four hours.
from the internet
Whisk together in a bowl or with a mixer or blender:
1 1/2 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon cornstarch
Add 1 1/2 cups sweetened shredded coconut and pour the filling into the pie shell. Bake at 350 degrees for 35-40 minutes until custard is set. Chill at least three hours before serving.