This is a simple and delicious coconut custard pie made even easier if you use a frozen or refrigerated prepared pie shell. I'm not a big fan of anything with shredded coconut but it's my sister's favorite pie so I adapted this recipe especially for her. To my surprise, I even like this pie. This is rather sweet so if you like your pies less sweet subtract about 2 tablespoons of the sugar from the recipe.
3/4 cup granulated sugar
2 tablespoons all purpose flour
1/2 stick butter [melted]
1 cup whole milk
1 teaspoon vanilla
6 oz. sweet flaked coconut
1 pie shell
Place a cookie sheet on center rack of oven and preheat oven to 350*
Combine sugar and flour in a mixing bowl. Beat in eggs, melted butter and milk. Add vanilla and coconut and mix by hand until combined. Pour into prepared pie crust and bake [on heated cookie sheet] for 45 minutes or until a toothpick inserted in center comes out clean. Check occasionally to be sure crust isn't getting too dark. If the crust is browning too quickly cover the edges with aluminum foil and continue baking.
Carefully remove pie [on cookie sheet] and allow to cool completely before serving.