Southern-Style Coconut Custard Pie
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter
3 large eggs
1 (14-ounce) bag sweetened flaked coconut
1 1/2 cups whole milk
1/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons all-purpose flour
2 unbaked (9-inch) pie shells (if using frozen, use 9-inch deep dish pie shells)
- Preheat oven to 350*F (175*C).
- In a large bowl, cream the sugar and butter together for 5 minutes. Beat in the eggs, one at a time. Beat in the coconut alternately with the milk and evaporated milk. Beat in the vanilla. Beat in the flour.
- Pour into the prepared pie crusts. Bake for 20 minutes. Increase the heat to 400*F (205*C) and bake for 20 minutes longer. Cool before serving.
Makes two (9-inch) pies.