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Coconut Rum Custard Pie with Crumb Crust

Coconut Rum Custard Pie with Coconut Crumb Crust
Crust:
1 cup shredded sweetened coconut
1/2 cup gingersnap crumbs
1/2 cup graham cracker crumbs
1/4 cup melted butter or margarine
1/2 teaspoon nutmeg

Directions:
Preheat oven to 350. Combine all ingredients & blend well. Press evenly over bottom & up sides of 9 inch pie pan. Bake at 350 for about 5 minutes. Remove from oven & chill.

Filling:
1-1/4 cups milk
4 large eggs
1 cup coconut milk
2/3 cup sugar
2 teaspoons Rum Vanilla or 1 tablespoon Tortuga Light Rum
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup grated of finely chopped fresh coconut, toasted lightly


Preheat oven to 400. In medium mixing bowl, beat the eggs slightly with electric mixer or rotary hand mixer. On low speed, add the sugar, salt, Rum Vanilla or rum & mix well. Gradually stir in the milk & coconut milk and blend well, scraping bowl with rubber spatula. Pour into the baked shell & bake for 15 minutes, then reduce heat to 325 & bake an additional 30 minutes, or until knife inserted in custard center comes out lean. Cool to room temperature & sprinkle with toasted coconut.