Coconut Custard Pie

White Ribbon Winner (3rd place, $50 prize) in First Lady's Pie Contest October 20, 2011 at Arkansas State Fair.

Baker is Ruth Williams, mother of Blue Ribbon Winner Emma Williams.

Pie Crust Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp. salt
1/3 cop shortening
3 to 4 tbsp. cold water

Filling Ingredients:
5 eggs
12 oz. can evaporated milk
1 1/2 cup sugar
1 1/2 tsp. vanilla
2 tbsp. flour
1/2 cup butter (melted)
1 cup of flaked coconut

Combine eggs, milk, vanilla, sugar, flour, and butter and blend on low speed for 2 minutes. Pour into an unbaked pie crust. Let stand for 2 minutes, then sprinkle top with coconut. Bake at 325 for 40-45 minutes or until pie is firm and golden brown. Serve warm or cool if desired. Makes 6-8 servings.

Pie Crust:
Combine flour and salt. Cut in shortening until dough pieces are the size of peas. Sprinkle 1 tbsp.
of water over part of mixture, gently toss with fork. Push to side of bowl and repeat until all is
moistened. Form dough into a ball. On a lightly floured surface, roll out the dough to desired shape
and press into a pie pan. Do not bake.

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