Coconut Custard Pie

This recipe is from my sister-in-law, Valerie, who is a pro in the kitchen! About 23 years ago, we took a trip to see Valerie. At the time she lived on Lopez Island, in the Puget sound. She baked for a restaurant there and made all kinds of wonderful desserts and breads. I fondly recall the homemade Brioche that she taught me to make one evening. Anyways, if you like custard and coconut, then you will most likely like this recipe.

Coconut Custard Pie

Preheat oven to 350 degrees

4 eggs
6 Tblsp. Butter at room temp: note: I use 4 Tblsp and unsalted butter. This makes it less greasy.
1/2 C flour
2 C milk
1 tsp vanilla
3/4 C sugar

Whisk the eggs first and then add the remaining ingredients and mix well. I just mix by hand with a spoon, but you could also use an electric mixer. The mixture will be lumpy.

Add:

1 Cup coconut (unsweetened ribbon coconut) note: I use the regular sweetened and it is terrific.

Grease and flour a 10 inch pie pan. Pour mixture into pan and bake for 50-60 minutes..just until the top is golden brown and an inserted knife comes out clean.

Great to serve with a dollop of whipped cream or vanilla ice cream.

Note: After removing the pie from the oven, it will collapse as it cools. We like it served warm, but it is delicious cold, too.