Shaw's Boardinghouse Coconut Pie

This is a recipe I got from my local newspaper and is one of the best I have ever tasted. Notice that it has no flour or other congeling ingredients except for the eggs. It may at first appear to be a little runny, however, once it cools and firms up, it is fantastic. Needless to say, it is practically effortless to make. Try it - - - this one will surprise you with flavor.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup coconut
• 1  cup  whole milk
• 3  eggs, beaten
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  teaspoon vanilla extract
• 1  unbaked 9-inch deep dish pie pastry
• 3⁄4 cup sugar

Directions

1. Beat eggs. Blend sugar, milk, coconut, butter, and vanilla, into beaten eggs. Pour mixture into unbaked pie shell. Bake at 350 degrees for 45 minutes or until golden brown and firm. Let cool completely then serve at room temperature. Can be stored in refrigerator for firming up or preservation.