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Lauriee's Coconut Custard Pie
1 (3.5 ounce) package flaked coconut
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar
2 teaspoons cornstarch
1/2 cup butter, melted
1 teaspoon vanilla extract
2 unbaked 9 inch pie crust
Blend the eggs, sugar, and cornstarch. Add the melted butter, milk, and vanilla; stir well. Pour filling into pie shells. Sprinkle with coconut.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until firm.
Lauriee's Coconut Custard Pie, recipe
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