Betty's Coconut Pie

I have a theory - I know a fact - that few people are indifferent to coconut. You either love it or hate it. This pie has been known to make lovers of haters.

And really, it couldn't be easier. Just make up a pie crust, mix all the ingredients, pour in the shell and go. The trickiest thing is trying to decide when it is done. If you overbake it, it will split and curdle. To keep the custard creamy, you have to take it out while the center still has a little wobble. It is easier to see than to describe, but the center of the pie will discernibly have a wobble like jelly instead of a ripple like water, when it is done. Also, take the time to toast your coconut, it is the only thing that gives this custard any color, and I would have toasted longer in this circumstance but I was multitasking and worried it would burn.

Betty's Coconut Pie

1 9" pie pastry of your preference
2 eggs
2 T flour
pinch of salt
1 c. sugar
1 tsp. melted vanilla
1 c. milk
1/4 lb. coconut, toasted

Preheat oven to 375F. Beat eggs, add flour, salt, sugar. Whisk well to combine. Add butter vanilla and milk. Put toasted coconut in bottom of the pie crust, evenly spread out, pour custard mixture over top.  Bake in preheated oven for 8 minutes before turning it down to 350F. Bake 30-35 minutes or until done, as noted above.

Pie serves best after it has cooled completely in on the counter, then had a little time in the fridge.

ENJOY!