Coconut Custard Pie

Here's my favorite Coconut Custard Pie recipe - A Make It's Own Crust Coconut Custard Pie - and it's really, really, really easy :).

Contributed by: Kimber

4 large eggs (no substitutes - sorry - sometimes only eggs can do whatever it is that eggs do)		1½ cups granulated sugar
½ cup (plus a tablespoon) buttermilk biscuit baking mix (Bisquick is fine)		¼ cup butter or margarine - melted
2 cups 2% milk		1 ½ tsp. vanilla extract
1 ½ to 2 cups sweetened flaked coconut (use more coconut and the pie will be denser)
Pre-heat oven to 350° F. In a large mixing bowl; combine ingredients in order given, mixing well until blended. Add coconut and fold together until well combined. Pour into a greased 10½ or 12-inch pie pan (glass is best ). Bake at 350°for 45 minutes or until golden brown on center rack of oven. Watch carefully during last 5 minutes of baking time - if the center begins to rise remove the pie. The middle will appear rather soft. If properly done it will have a delicate, buttery crust and will be solid enough to cut when cooled. The center will be a creamy custard pie and the top a lightly browned roasted coconut. If baked too long it will be more cake-like. Cool completely before serving - 4 to 6 hours - overnight is best (if you can wait that long). Top with whipped cream. Store in refrigerator. Yield : 6 to 8 servings.

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