Grandma Elizabeth's Coconut Custard Pie

This is another one of Grandma Elizabeth's "famous" recipes. We make it at least once a year. Because she was known for sometimes only writing the ingredients for her recipes and remembering the rest, it has taken a bit of trial and error to figure out other important things like oven temperature and how long to bake these. But it only took a few tries to get this recipe down and it was well worth it. It certainly lives up to Grandma's note in the cookbook - "Good" - and then some. :-)

Grandma Elizabeth's Coconut Custard Pie

2 cups granulated sugar

4 Tbsp all purpose flour

1, 14 oz bag sweetened coconut, flaked

4 eggs

2 cups milk

4 Tbsp butter, melted

2 tsp vanilla

2 prepared pie crusts (unbaked dough)

1. Preheat oven to 350 degrees.
2. Mix coconut with dry ingredients. Add eggs, milk, butter, and vanilla. Mix until thoroughly incorporated.
3. Pour into two prepared pie crusts. Bake for 45 minutes. Center of pies should seem set.

Notes: 

I have also prepared this recipe in one deep dish pie crust before. In that instance, I have baked at 350 degrees for at least 55 minutes, checking every 5 minutes after the 45 minute mark to ensure that the coconut doesn't brown too much. The center of the pie should still be set when you remove it from the oven.

This recipe can easily be halved, though, to only make one regular-sized pie. Look at the math, it won't be that difficult.

When it comes to pie crusts, I cannot recommend Trader Joe's enough. Their pie crusts do not include that one pesky ingredient that makes vegetarians cringe - "Praise the LARD!" (or more specifically, the lack thereof) ;-)