Coconut Chess Pie - cooking recipe

Ingredients

1 prepared pie shell
2 c. sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. butter or margarine, melted
1/4 c. milk
1 Tbsp. white vinegar
1/2 tsp, vanilla extract
4 large eggs, lightly beaten
1 c. toasted flaked coconut

Preparation

Bake pie crust 4 to 5 minutes at 425\u00b0
with aluminum foil over piecrust and pie weights in crust.
Take weights and aluminum foil off crust and continue baking until golden.
Cool completely. Stir sugar and next 7 ingredients until blended.
Add eggs, stirring well.
Stir in 1 cup toasted flaked coconut before pouring into piecrust.
Bake at at 350\u00b0 for about an hour.