Old-Fashioned Coconut Custard Pie

Recipe from

Oxmoor House


1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
1/2 cup butter or margarine, melted
1/4 cup all-purpose flour
1/2 cup milk
1 1/2 cups flaked coconut, divided
1 unbaked (9-inch) pastry shell


Combine sugar, eggs, and salt in a medium mixing bowl; beat until light and lemon colored. Combine butter and flour, stirring until well blended. Add flour mixture to egg mixture; beat well. Gradually add milk, beating until smooth and creamy. Fold in 1 cup coconut.

Pour mixture into unbaked pastry shell. Sprinkle remaining 1/2 cup coconut over top. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool slightly before serving.