Coconut Custard Pie

FASTER

VEGETARIAN

Makes one 9-inch pie

This supereasy pie uses two types of coconut: sweetened (often called “flaked”) coconut and unsweetened (sometimes called “desiccated”) coconut. The unsweetened coconut is sometimes powdery, sometimes in shreds or flakes. Any will work here, but pack the shreds into the measuring cup. The crust is a version of coconut macaroons, a lovely treat under the rich custard.

Nonstick spray

4 large eggs, at room temperature

3½ cups sweetened shredded coconut

⅔ cup sweetened condensed milk

1 teaspoon vanilla extract

1 pint vanilla premium ice cream, melted

1 cup unsweetened shredded coconut

1. Position the rack in the center of the oven and heat the oven to 350°F. Lightly coat a 9-inch pie plate with nonstick spray.

2. Separate one of the eggs, reserving the yolk. Mix the egg white, sweetened coconut, condensed milk, and vanilla in a large bowl until uniform.

3. Press this mixture into the prepared pie plate, forming an even crust across the bottom and up the sides of the plate. (Do not wash the bowl.) Bake for 12 minutes.

4. Meanwhile, separate a second egg. Place this egg yolk plus the reserved yolk and the 2 remaining whole eggs in the bowl you’ve already used. (Discard the remaining egg white or save for another use.) Add the melted ice cream and unsweetened coconut; whisk to combine well.

5. Pour this mixture into the crust. Continue baking until a flatware knife inserted into the set center of the pie comes out clean, about 20 minutes longer, maybe more.

6. Cool in the pie plate on a wire rack for at least 20 minutes before serving.