Coconut Custard Pie

This was came from a Food and Wine magazine. Titled "impossible" pie and was Jennifer Nettles' great-grandmother, Mildred's recipe. It is called impossible because it makes it's own crust. It's too sweet for me so I cut down on the sugar. The recipe has not been altered from the original. It's really yummy if you like coconut and egg custard. Enjoy! :)

• Ready In: 1 hr 20 mins
• Serves: 12-16
• Yields: 2 pies

Ingredients

• 1⁄2 cup unsalted butter, melted, plus more for greasing
• 1 3⁄4 cups sugar
• 4  large eggs
• 1⁄2 cup self-rising flour
• 2  cups sweetened flaked coconut
• 2  cups milk (warmed, otherwise, the butter lumps)

Directions

1. Preheat the oven to 350 and butter two 9 inch glass pie plates.
2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth.
3. Stir in the flour, coconut and milk.
4. Divide the mixture between the two and bake in the lower third of the oven for about an hour, until the pies are firm and golden ( 40 minute for my oven ). Set out to cool before serving.
5. These are great to make ahead of time. Refrigerate overnight and set out to room temperature before serving.