INGREDIENTS:

3 c. sugar
1 c. butter
2 tbsp. flour
6 eggs
1 c. buttermilk
2 tsp. vanilla
16 oz. coconut
1/8 tsp. salt
2 deep dish pie shells

DIRECTIONS:

Cream butter and sugar. Add eggs, flour and salt; mix. Add buttermilk, vanilla and coconut. Mix all together. Pour into 2 unbaked pie shells. Bake at 325 degrees for 1 hour and 15 minutes.

INGREDIENTS:

1 baked 9″ pie shell
1 can sweetened condensed milk
1 3/4 cans homogenized milk
1 tsp. vanilla
3 eggs, separated
2 tbsp. flour
3 tbsp. butter
1 can coconut

DIRECTIONS:

Beat the 3 egg yolks in the pot you are going to cook mixture in. Pour condensed milk into egg yolks. Stir 2 tablespoons flour in the milk can and add enough homogenized milk to fill can. Pour into egg mixture. Add another 3/4 can of homogenized milk. Stir well and cook until mixture thickens. Add butter and vanilla and coconut. Stir well and pour into pie shell. Top with meringue.

INGREDIENTS:

3 eggs, beaten
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. fresh lemon juice
1 tsp. vanilla
1 1/3 c. coconut
Pinch salt
1 9″ unbaked pie shell

DIRECTIONS:

Preheat oven to 350 degrees. Combine all ingredients (except coconut). Mix well. Then stir in coconut. Pour into pie shell and bake 40-45 minutes until center is set. Serves 6. As the pie bakes a golden topping forms on the surface. This might be the best coconut pie you have ever eaten.