Place an unbaked pie crust in the bottom of a pie pan (metal, glass or ceramic) and crimp the edges. Use your favorite pie crust recipe or buy a ready made one. Cut small lengths of alum. foil and GENTLY & loosely, cover the edge of the pie, letting the foil drape over the side so the edges don't get over-browned while baking.
Preheat oven to 400 degrees.
In a large bowl, mix all the ingredients with a wire whisk:
4 large eggs (beat them well)
2/3 cup sugar
1 teasp. vanilla
1/2 cup heavy cream
1-1/4 cup milk (whole or 2%)
After everything is beaten together thoroughly, slowly pour into pie shell. Leave it plain or sprinkle with a pinch of cinnamon sugar OR a pinch of nutmeg OR leave it plain.
CAREFULLY place on the center rack of the hot oven and bake for 20 minutes. Lower the oven temperature to 350 and continue baking for 40-60 minutes... check the pie after 40 minutes and gently shake the pie - if it looks too wet and unset, keep baking until it's done, checking every 5-10 minutes. You can test it with a knife - if the knife comes out clean and not 'wet', the pie's done. After you've baked several custard pies, you'll recognize when it's truly set.
You can also toast a cup or so of coconut, cool it completely and add it to the pie before baking.
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