Charleston Coconut Pie

Charleston Coconut Pie

“My mother always told me that there is no excuse not to have a nice dessert to serve when the minister calls. This easy-to-prepare pie will become a favorite. It’s delicious and forms its own crust.”

Recipe

• 4 eggs, beaten
• 1/2 cup self-rising flour
• 1 1/3 cups sugar
• 1/2 stick butter or margarine, melted
• 2 cups milk
• 1 teaspoon vanilla
• 1 8-ounce can flake coconut

Preheat oven to 350 degrees. Beat all ingredients together and pour into a 10-inch pie plate. Bake 45 minutes. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency.

Tips From Our Test Kitchen: Top with your favorite fruit or berries, or garnish with a sprig of mint and twist of lemon.

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