June’s No-Crust Coconut Pie

Fresh from the oven:  Mother’s no-crust coconut pie.

(1) 6 or 7 oz can shaved coconut

(4) eggs, well beaten

1 /2 cup self rising flour

1 3/4 cups sugar

1/2 stick melted butter

(1) tsp vanilla extract

(2) cups whole milk

Combine and mix well.  Pour into (2) well-greased 9″ pie pans.  Bake at 325 degrees for about 40 to 50 minutes until lightly browned.

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