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The Best Coconut Custard Pie

No act of love, however small, is ever wasted. Easy cooking for busy families Preheat oven to 350 4 large eggs 1 (3.5oz) bag of flaked sweetened coconut divided between the pies 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. My wish list on amazon : http://a.co/0QkOnec My snail mail address is Hands That Cook P.O. Box 44 Choc, Al. 36254 Email for business purposes only: [email protected]