Coconut Treat Pie
I would have called this coconut pie except for the fact that the graham from the crust works its way up into the pie filling as it cooks and it doesn’t exactly look like regular coconut pie. Coconut Treat really seemed a better description, even though it is definitely a pie. Easy, peasy!
2 eggs, slightly beaten (I’ll admit I went ahead and beat them well before adding other ingredients)
1 cup milk (I used it cold from the refrigerator)
1 cup sugar
1 Tablespoon flour (all-purpose will work fine)
¼ cup butter, melted
1 cup coconut (shredded coconut)
1 teaspoon vanilla extract
1 regular graham pie crust (I used a ready-made, although they are plenty easy and quick to make at home with some graham crackers, a bit of sugar, and butter.)
Combine the eggs, milk, sugar and flour and stir until the flour is well distributed and there are not lumps. Add the melted butter, coconut, and vanilla extract, and mix well. Pour it into the crust. Bake in a preheated 400°F for 10 minutes, turn the oven down to 350°F and bake for an additional 30 minutes.
I tend to like my custard pies cooked completely in the center, so I used a piece of aluminum foil larger than the pie and placed a tent loosely over the whole pie till it was cooked. I checked to see if I was content with it (it didn’t jiggle too much when I checked it at the 30 minute mark, so I was content. And yes, there are several other ways to check doneness.) I popped my tent off and let it go another few minutes till very lightly browned.
Cool then cover and refrigerate. It was pretty good warm, but likely much better chilled!
Enjoy!
