AMAZING COCONUT CUSTARD PIE - dairy

• Grease and flour for the pan
• 4 eggs (graded large)
• 1 stick (½ cup) unsalted butter of pareve margarine, at room temperature
• 1 tsp vanilla extract
• 2 cups milk

• ¾ cup sugar
• ½ cup unsifted all-purpose flour
• ¹/8 tsp salt
• ¾ tsp baking powder
• 1 cup flaked coconut, divided

Grease and flour a 10-inch pie pan (a 0-inch square pan can also be used). Put all the ingredients, reserving ½ cup of the coconut for topping, into a blender jar. Blend at high speed for 30 seconds. Pour the batter into the prepared pan. Sprinkle the reserved coconut over all. Bake for 40-45 minutes, until the coconut is golden brown.

ENJOY! 

SOURCE: Kosher Cookery by Frances R. AvRutick