Coconut Pie

This isn’t a cream pie, but a rich, delicious custard I remember well from my childhood growing up in a small North Carolina town.

1/2 cup butter
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1-9 inch pie crust
Preheat oven to 350 degrees F
Beat together butter, sugar, and eggs with an electric mixer on low speed. Blend in flour. Add milk slowly, beating to blend. Add coconut and vanilla; mix well.
Pour filling into unbaked pie shell. 40 to 50 minutes, or until set.

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2 Comments so far »

  1. cynthia stanley said

    November 25 2008 @ 8:27 am

    I’ve been using this recipe for years now.. And hasn’t failed me yet… I just love the flavor. It takes me back to my childhood of growing up in South Carolina…Watching my grandmother making all ssorts of desserts from scratch. Thanks!

  2. anne wilson said

    October 7 2013 @ 4:54 pm

    this pie is so good, it always turns out and it is easy to make, too.

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