This is a classic coconut pie recipe using ingredients commonly available in the 1920s. The coconut pie appears as an element in the story line.
Ingredients
1–1/4 cups whole milk
2 cups sweetened shredded coconut, or 2 cups freshly shredded or unsweetened coconut
1 cup sugar (if using sweetened coconut; use 1 ¼ cups sugar if using fresh or unsweetened coconut)
2 large eggs, beaten lightly
3 tablespoons regular flour
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon kosher salt (or non-iodized salt)
1 unbaked pie crust (deep dish) (can be frozen and thawed, refrigerated crust or homemade)
Instructions
Line pie dish with pastry, prick with fork and prebake pie crust 15 minutes at 375F degrees. Grease pie pan if using homemade or refrigerated crust in a glass pie dish. Let cool 15 minutes.
Take 1/4 cup of the milk and mix with flour until smooth. Place remaining milk in a large mixing bowl. Add beaten eggs and mix well. Add sugar, salt, flour/milk mixture, vanilla, melted butter and mix well. Add coconut, and mix.
Pour mixture into cooled pie shell.
Bake at 350F degrees for 50-60 minutes, or until set.
Pie is done when knife inserted in middle comes out clean.
Cool on wire rack.