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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)

1. Preheat oven to 350*F (175*C).
2. 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.
3. 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.