Makes Three Coconut Pies

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© Zaroga Goff

Oven Temperature: 350° Bake Time: about 35-40 minutes
3 deep-dish 9" pie shells or 32 tart shells

2 sticks butter or margarine
2 cups milk
2 tsp. flour
3 cups (pack that cup) coconut
3 cups sugar
½ tsp. salt
6 eggs
2 tsp. vanilla flavoring
3 deep-dish 9" pie shells*

Beat eggs slightly. Mix flour, sugar and salt well. Then add to beaten eggs and mix well. Add milk and melted butter. Mix well, add coconut and vanilla. Pour into pie shells. Bake until golden in color and firm. (lower shelf of my oven works best).

* If using frozen pie shells; thaw. I like to reflute the edges to look more homemade and it makes them a bit easier to remove the sliced from the pan.

*Tarts can be made with this recipe. It makes 32 tarts. I use frozen tart shells. Place tart shells on jelly roll pans or cookie sheets and fill with coconut filling. You can bake two sheets at one time if you rotate the pans half way through cooking.

I found this recipe back in the mid 1970s while we were stationed at Ft. Sill Oklahoma. I think the recipe is from a church cookbook. I can't find my original recipe right now, but will add a credit when I find it to the original cook.