The Best & Easiest Coconut Custard Pie

This is absolutely the best coconut pie I have ever eaten. It's from scratch but no standing over the stove stirring while your custard thickens! You will love this easy and simple but delicious pie. DO NOT USE DEEP DISH PIE CRUSTS, THIS IS AN OLD RECIPE AND THERE ISN'T ENOUGH CUSTARD TO FILL DEEP DISH.





Preheat oven to 350

4 large eggs
1 (3.5oz) bag of flaked sweetened coconut
1 (12 oz) can of evaporated milk
1 cup sugar (you can add as much as 1 & 1/2 cups sugar if you like it sweeter.
2 tsp. cornstarch
1/2 cup butter melted, do not substitute (1 stick of butter equals 1/2 cup)
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 unbaked 8 inch pie shells - do NOT use deep dish OR a 9" pie shell, this is a very old recipe and it will not make enough custard for either one.
Blend the eggs, sugar and cornstarch in a medium bowl. Add the melted butter, both extract flavorings and evaporated milk. Mix these very well. Divide batter between the 2 pie shells and sprinkle the 3.5 oz. bag of coconut over both pies. Bake 35 to 45 minutes until the top is a light golden brown. Chill, serve and enjoy! This recipe does not support deep dish crusts. It will not bake correctly as 1 pie.