Rich, smooth coconut custard pie, southern-style.
Southern-Style Coconut
Custard Pie
1 1/3 cups granulated 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.
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