ukrop's coconut custard pie recipe

just read BonoBabe's comment. Add eggs, one at a time, beating thoroughly. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. I was in the mood for coconut custard pie, so I made this recipe. This Old FashionedCoconut Custard Pie was adapted from a cookbook that was copyrightfrom 1933, and this edition was printed in 1937. And neither did my husband, and my son. Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2. Refrigerate for 3 hours or until set. Pour the filling mixture into a lightly greased pie plate. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. it never thickened for me. To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Let cool; leave the foil strips on the rim. Crocus, Baking the pie shell for 45 minutes at 400 seems excessive and I wonder if it's a typo. Could this pie be made with them instead of the sweetened without too much of a taste difference? My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. When ready to serve, top with whipped cream. I used organic unsweetened coconut flakes and it was delicious and plenty sweet. Can't say I will make this again. (Crust will be full.).