Coconut Custard Pie

1 1/2 cups whole milk
    1 cup sugar
  3/4 cup flaked coconut
    2 eggs, beaten
    3 tablespoons all-purpose flour
  1 tablespoon butter or margarine, melted
  1/4 teaspoon vanilla extract

    1 unbaked pastry shell (9 inches)



In a large bowl, combine milk, sugar,
coconut, eggs, flour, butter, and vanilla. 

Stir until well mixed. 

Pour into pie shell. 

Bake at 350 degrees F for 50 minutes or
until a knife inserted near the center
comes out clean. 

Cover loosely with foil if the top browns
too quickly. 

Cool on a wire rack.

Yield: 6-8 servings.