Best Coconut Custard Pie EVER

Keep reading for the complete recipe! ^_^

***Adapted from: Mrs. Happy Homemaker***

INGREDIENTS 

For the pie crust
1 1/2 c. AP flour 
1/2 tsp sugar 
1/4 tsp kosher salt 
1/2 cup (1 stick) chilled unsalted butter
(cut into 1/2-inch pieces)

For the custard
2 large eggs 
1 c. white sugar 
1/2 c. buttermilk 
1/4 c. melted butter 
7 oz toasted shredded coconut
1/2 tsp vanilla extract


DIRECTIONS

For the pie crust 

• 1. Pulse flour, sugar, and salt in a food processor.
• 2. Add butter; pulse until the texture of very coarse meal.
• 3. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. 
• 4. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
• 5. Let it stand for 15 minutes at room temperature and then roll out as round as possible and press into round pie pan & put in freezer until ready to use.
• For the custard filling1. Preheat oven to 350 degrees. 
• 2. In a large bowl, beat eggs & sugar until smooth. 
• 3. Mix in buttermilk & melted butter. 
• 4. Stir in coconut & vanilla. 
• 5. Pour the batter into the unbaked crusts. 
• 6. Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. 
• 7. Bake for an additional 30-35 minutes (45-50 minutes total bake time).