1-1/2 cups whole milk
1 cup sugar
3/4 cup flaked coconut
2 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1/4 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
In a large bowl, combine milk, sugar, coconut, eggs, flour, butter, and
vanilla. Stir until well mixed. Pour into pie shell. Bake at 350 degrees for
50 minutes or until a knife inserted near the center comes out
clean. Cover loosely with foil if the top browns too quickly.
Cool on a wire rack. Yield: 6-8 servings.
A creamy, old-fashioned coconut pie. If you like coconut, you
will love this pie.
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