Friday is PIE DAY!

I rarely plan ahead for my PIE DAY pies. Usually, on Friday morning, I mix up a pie crust and pop it in
to chill a bit. Then I check out my supplies and gauge my pie mood. Is it a fruit day? nutty day? sweet? tart?
Of course, this could largely depend on what I do have on hand. I only go to the grocery store if absolutely necessary. This morning, I had a lot of pie making goods available. I was pretty well stocked. But, I was definitely in a custard mood (not unusual for me, you may say).

After some contemplation, this is the dreaminess I contrived.
(I actually put my forefinger to my pursed lips and raise an eyebrow when I'm thinking....classic.
What's your thinking pose?)

Coconut Crunch Custard Pie



10" single pie crust
2 cup pecans, chopped
1 T maple syrup
1 t sugar
1/2 t nutmeg
1/4 t cinnamon

-stir maple syrup, 1 t sugar, nutmeg and cinnamon into pecans

-spread on small baking sheet or pan
-bake at 350 degrees for 15 minutes
-set aside to cool

4 eggs
2/3 c sugar
1/2 t salt
1 t vanilla
2 1/2 c milk
1 cup coconut

-beat eggs lightly in large bowl
-add 2/3 c sugar, salt and vanilla to eggs
-stir until combined
-add milk and beat for 2 minutes
-stir in nuts and coconut
-pour into prepared pie shell
-bake at 450 degrees for 15 minutes
-lower temperature to 350 degrees
-bake additional 25 minutes
-cool on rack