Servings: 1 Pie

1 recipe homemade Pie Dough, chilled (can use store bought, but why!!) 1 recipe homemade Pie Dough, chilled (can use store bought, but why!!)
1¼ cups unsweetened coconut 1¼ cups unsweetened coconut
½ cup buttermilk ½ cup buttermilk
1 tsp. vanilla 1 tsp. vanilla
1 cup sugar 1 cup sugar
8 Tbs. unsalted butter, melted 8 Tbs. unsalted butter, melted
2 whole eggs 2 whole eggs
1 egg Yolk (eliminating extra white cuts down on 'eggy' flavor} 1 egg Yolk (eliminating extra white cuts down on 'eggy' flavor}
2 Tbs. flour (as binder) 2 Tbs. flour (as binder)
¼ tsp. salt ¼ tsp. salt

PREPARE THE CRUST: subheading: PREPARE THE CRUST:
Roll out Chilled Pie Dough to 12-inches and place into Pie Pan. (see Notes) Trim edge to about ½-inch and gently turn edge over the lip.  Crimp Edge.  Refrigerate the crust for 20 minutes in the refrigerator, THEN for 40 minutes in the Freezer before Par-baking the crust.  This combination is KEY to having the shell retain it's shape when baking.  You don't want it to shrink.
BAKE THE CRUST:  Pre heat the oven to 325°.  When properly chilled,  line the pie with 2 sheets of parchment paper and add pie weights.   Bake at 325° for 18 to 22 minutes.  Baking at this low temperature sets the dough, but will not OVER BAKE when we add the filling and bake a 2nd time.  When time is complete (NOT BROWNED), remove from oven,  remove the pie weights.  Set aside while completing the filling.  DO NOT TURN OVEN OFF!!!  Maintain heat at 325°.
MAKE THE FILLING: subheading: MAKE THE FILLING:
Place Coconut, Buttermilk and Vanilla in a bowl.  Stir to combine, cover with plastic wrap  and let sit  at room temperature for about 15 minutes so the coconut can hydrate, meanwhile, make the custard.
MAKE THE CUSTARD: subheading: MAKE THE CUSTARD:
In a separate bowl add sugar, melted butter, eggs, egg yolk, flour, and salt.  Whisk together.  Then add back in hydrated coconut mixture and stir to blend.  Pour custard directly into slightly warm Pie Shell.
BAKE PIE: subheading: BAKE PIE:
Place Pie back into oven, heated at 325° and bake for another 50 to 55 minutes (or so) until you have a nice golden top.  LET COOL FOR 4 HOURS before cutting or it will NOT hold together!!
SERVE: subheading: SERVE:
Slice into pieces and serve.

TIP: With round disk of dough, on a slightly floured counter, start from the center and gently roll toward outer edges, turning the disk ⅛ to ¼ turn each time.  Flour a little if the dough gets sticky - but not to much.  This techniques keeps the dough ROUND!!   (thanks Christopher Kimball.)  TIP: With round disk of dough, on a slightly floured counter, start from the center and gently roll toward outer edges, turning the disk ⅛ to ¼ turn each time.  Flour a little if the dough gets sticky - but not to much.  This techniques keeps the dough ROUND!!   (thanks Christopher Kimball.)