Ok, so I made a few changes... But only to tweak what I think was already a great recipe. First, I added an extra yolk in the custard mix, only because I wanted to "paint" the unbaked crust with egg white before I filled it, as another reviewer had suggested, (but then I forgot to do that). I also substituted one-quarter tsp of almond with for equal amount of the vanilla, to subtly enhance the coconut flavor. Because I had it in the fridge already, I used a quarter-cup of heavy cream in the milk. Oh ... I also did not use the broiled topping ... just didn't think it needed it ... but I think the next time I will sprinkle the filled crust with a healthy dose of coconut before sliding the pie into the oven. My custard nicely filled a deep-dish pan and needed about ten extra minutes of baking time to come out perfect. Thanks for this great recipe!
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