The beauty of this recipe is that it makes 2 pies...one to keep and one to share.
Beat eggs at medium speed with an electric mixer until frothy. Add sugar and next 4 ingredients; beat well.
Place 1/2 cup coconut in each of 2 shallow, lightly greased 9" pie plates; pour half of filling mixture into each pie plate, stirring gently to distribute coconut. Bake at 350° for 25 to 30 minutes or until golden.
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