Description
This is a old-fashioned coconut custard pie straight from my grandmother’s recipe book. It’s been handed down from generation to generation in my family and is sure to please!
Ingredients
- 2 whole Prepared Pie Crusts, Unbaked Dough
- 14 ounces, weight Shredded Sweetened Coconut
- 4 Tablespoons All-purpose Flour
- 2 cups Granulated Sugar
- 4 whole Eggs, Lightly Beaten
- 2 cups Milk
- 4 Tablespoons Butter, Melted
- 2 teaspoons Vanilla Flavoring
Preparation
1. Preheat oven to 350ºF. Put your prepared pie dough into two pie tins and set aside.
2. In a large bowl, mix coconut with the flour and sugar. Add eggs, milk, butter, and vanilla. Mix until thoroughly incorporated.
3. Pour into prepared pie crusts. Bake for 45 minutes. When done, the center of the pies should seem set.
Note: I have also prepared this recipe in one deep dish pie crust before. In that instance, I baked it at 350ºF for at least 55 minutes, checking every 5 minutes after the 45 minute mark to ensure that the coconut didn’t brown too much. The center of the pie should still be set when you remove it from the oven.
