Lemon & Coconut Custard Pie

1 unbaked 9-inch pie crust with a 3/8-inch rim, chilled
4 large eggs
3 tablespoons orange marmalade
1/3 cup lemon juice
2 tablespoons cornstarch
1 1/3 cups milk
2/3 cup heavy cream
1/2 cup granulated sugar
1 tablespoon grated lemon rind
1 cup flaked coconut

Place the rack in the lower third of the oven and preheat the oven to 425 F.
Prick the pie crust with a fork. Place a piece of foil, shiny side down,
in the crust and fill halfway with pie weights or dried beans. Bake at 425 F
for 12 minutes. Take the pie from the oven and remove the foil and weights.
Lower the oven temperature to 350 F. In a mixing bowl beat the eggs until
blended. Brush the crust, including the rim, with 2 tablespoons of beaten egg.
Return it to the oven and bake 12 minutes. Remove the crust from the oven and
spread the marmalade over the bottom. Increase the oven temperature to 375 F.
In a small bowl or measuring cup whisk the lemon juice and cornstarch to dissolve
the cornstarch. In a saucepan heat the milk and cream until hot. Add the sugar
to the eggs and beat until blended. Add the lemon juice mixture and lemon
rind, the milk mixture, and coconut. Bake 35 to 40 minutes or until a
knife inserted 1-inch from the edge comes out clean. The center will not
be set but will continue to cook after it comes out of the oven. Cool on a
wire rack.

From: The Perfect Pie by Susan Gold Purdy

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