Coconut Cream Pie

In the Spring, especially just before Easter, I always start to crave coconut. I've never noticed it before until I was thinking about it this morning. I start to make homemade almond joy candies, and imagine big triple layer coconut cakes and coconut cookies.... This recipe for a coconut pie is a 'quick and simple' country recipe that is listed in quite a few of my old church fundraising cookbooks from the 50's - 80's. I call it a 'country' pie because of the self rising flour and lack of garnish. It's just a quick, filling coconut pie for family. Nothing pretentious about it.

Coconut Cream Pie

4 eggs
1/2 c self rising flour
1 1/3 c sugar
1/2 stick butter, soft
2 c milk
1 t vanilla
1 8 oz. bag of flaked coconut

Preheat oven to 350 degrees, beat all ingredients together, put in a greased 10" pie pan and bake for 45 min. Remove and let cool for 1 hour so it can 'set up' and then refrigerate for 2-6 hours before serving.Print Friendly and PDF