My grandmother used cookbooks sparingly. But this one recipe was pinned to a kitchen cabinet for quick reference. It creates its own crust, has a creamy center, and a textured top.

4 eggs - well beaten
1 3/4 cups of sugar
1/2 cup self rising flour
2 cups of milk
1/2 stick melted butter
1 tsp. vanilla
14 oz package of shredded coconut

Mix all, put batter in standard pie pan

Bake at 350 F for 30-40 min


Traditionally White Lily self-rising flour is a brand used in southern recipes like this. It has a lower protein and gluten content, which results in a lighter, fluffier baked good with a greater rise.