Crusty Coconut Pie

Faye Harrell

We've been trying to get this family recipe for years. It's my husband's favorite, and it showed up at just about every family hollday dinner for years, but whenever we asked for the recipe either they didn't know it or they didn't share it. I don't know if it was just something they threw together from memory or if we only asked the wrong people. Maybe it was just something they threw together from memory, without an easily-sharable recipe?

I've looked for a similar recipe before, online and in books, and found other coconut custard-type pies. (Coconut cream is NOT what he wants, that's for sure.) Nothing was ever quite right.

Around Christmas last year, my mother-in-law made this pie AND had the recipe card for it! Now we can make it whenever he wants it. And you can too!

Crusty Coconut Pie

1/2 cup milk

1 1/4 cup sweetened coconut flakes

1/4 cup butter or margarine

3 eggs

1 cup sugar

1 tsp, vanilla extract

1 prepared, unbaked pie crust

Pour milk over coconut. Set Aside.

Cream butter and sugar with vanilla. Add eggs.

Combine, then pour into unbaked pie shell (on a baking sheet just in case!) and bake at 350 F for 30 minutes, or until set.