Coconut Custard Pie

Yield

8 servings

Ingredients

9" unbaked pie shell
5 large eggs
2 2/3 cups milk
2/3 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
5 tablespoons flour
1/2 cup shredded coconut
nutmeg

Directions

Preheat oven to 450°F (232°C).

In a medium mixing bowl, beat together eggs, sugar and vanilla. Slowly add milk, flour, salt and coconut. Beat until well blended and smooth. Pour into unbaked pie shell, sprinkle with nutmeg. Bake at 450°F (232°C) for first 15 minutes, lower oven to 350°F (177°C) for another 35 minutes. Pie is done when knife inserted into middle of pie comes out clean.