Line piecrust with parchment paper; fill with pie weights or dried beans.
Bake at 400° for 10 minutes or until crust is lightly browned. Remove paper and weights.
Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
Bake at 325° for 35 to 40 minutes or until pie is set.
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