Sugar pie is sometimes known as milk pie, although with such basic ingredients it could also be called humble pie. With its blend of crust and cream, it indeed has a soothing quality that will remind you of milk toast. The coconut, though not traditional, blends well with the other flavors, but you may leave it out if you wish.
Makes one 9-inch pie
Basic All-American Pie dough for a 9-inch pie shell (page 20)
1¼ cups white sugar, or brown sugar if you wish a darker filling
½ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup shredded coconut
1¼ cups milk
¾ cup heavy (whipping) cream
2 tablespoons unsalted butter, cut into 10 or 12 small pieces
Preheat the oven to 350°F. Roll out the dough and fit it into a 9-inch glass pie pan, then trim and flute the edges (see page 22).
In a large bowl, combine the sugar, flour, nutmeg, and salt, then stir and toss them together with a fork. Pour the mixture into a large strainer and, using your fingers or the back of a spoon, push it through the strainer directly into the pie shell. Sprinkle with the coconut. Set aside.
In a small saucepan, warm the milk and cream together over moderate heat until quite hot to your finger—do not let it boil. Pour evenly over the sugar mixture in the pie shell. Scatter the butter over the cream.
Bake for 55 to 60 minutes, or until the filling is set around the edges and has golden spots on top; it will not brown evenly. Don’t worry if the center seems a little runny; it will firm up as it cools.
Serve warm or at room temperature.