Coconut Egg Custard Pie

Ingredients

• 1 (9-inch) unbaked pie crust
• 1½ cups white sugar
• 2 tablespoons all-purpose flour
• ½ cup butter
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 tablespoon flaked coconut (for topping)

Directions

Preheat the oven to 350°F (175°C). Set out all ingredients so they’re ready to use.

In a large mixing bowl, beat the sugar, butter, and eggs together until smooth.

Mix in the flour, then gradually add the milk, about ½ cup at a time, stirring until blended. Stir in the vanilla and 1 cup of flaked coconut.

Pour the custard mixture into the unbaked pie crust. Sprinkle the remaining coconut evenly over the top.

Bake for 40–50 minutes, or until the center is set and the coconut on top is lightly golden.