Southern-Style Coconut Custard Pie
Rich and smooth 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 (9-inch) deep-dish unbaked pie crusts*
- Preheat oven to 350°F (175°C).
- For Filling: 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 2 (9-inch) pies; 6 to 8 servings per pie.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.