Coconut (makes its own crust) Custard Pie – Maryanne

4 eggs
1 ¼ C sugar
½ C flour (rice flour or almond flour can be used)
¼ C butter
2 C milk
1 ½ C coconut

Combine in order given. Mix well. Pour into greased 10” pie plate. Bake (check at 45, but I go 55) minutes at 350°, until golden brown. Middle will appear rather soft. Properly done, it will have a delicate brown crust on sides and bottom. It will be solid when cool. Refrigerate. Don’t overbake, or it will be like cake.

Note: this will fill the pie plate to the very edge, so be as close to the oven as you can get, when you pour it in.