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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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