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Three Sisters Coconut Pie
1 lightly baked 9-inch pie shell
3 large eggs
2/3 C. granulated sugar
3 T. flour or cornstarch
1/4 C. coconut cream, such as Coco Lopez or Coco Goya
2 C. buttermilk or undiluted evaporated milk
Pinch of salt
1 t. vanilla extract
1 C. sweetened flaked coconut
1/2 t. grated nutmeg, or to taste
Preheat the oven to 350 degrees. Combine the eggs, sugar and flour or cornstarch in a large bowl. Beat briskly with a whisk until well-blended. Stir in the coconut cream, milk, salt and vanilla extract, mixing until blended.
Add the coconut and stir again. Pour the filling into the partially baked pie crust. Sprinkle the top of the pie with the nutmeg. Set the pie on the middle oven shelf and bake in the preheated oven for 30 to 35 minutes, or until the pie is puffy and light golden and a knife inserted in the center comes out almost clean. Don't overbake. Remove the pie from the oven and cool completely on a wire rack. If you must chill, bring to room temperature for 20 or so minutes before serving.
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