Serves: 6
Total Calories: 555

1 cup granulated sugar
1 (8-inch) unbaked pie shell
1/2 cup water
1/4 cup all-purpose flour
1 (3 1/2-ounce) can flaked coconut
2 eggs, slightly beaten
1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup butter, melted

Toss sugars, flour, cornmeal, and salt together with a fork. Add eggs, butter, milk or cream, vinegar, and vanilla. Beat mixture with electric beater until smooth. Pour into unbaked pie shell. Cover edges of crust with narrow strips of foil for first 25 minutes of baking to prevent over browning. Bake at 350° for 35–40 minutes or until a clean knife inserted in center comes out clean. Can be frozen.

Nutritional Facts:

Serves: 6
Total Calories: 555
Calories from Fat: 198

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
Frost-on-the-Pumpkin Pie
Paradise Pumpkin Pie
Easiest Apple Pie
Topsy Turvy Pecan Apple Pie
Country Apple Pie with Lemon Glaze
Lemon Cake Pie
Peaches and Cream Pie
Raspberry Cream Cheese Pie
Di’s Ohio Sour Cherry Pie
Rhubarb Cream Pie
Rhubarb Custard Pie
Indiana Sugar Cream Pie
15-Minute Custard Pie
Coconut Macaroon Pie
Iowa Pride Chess Pie
Heavenly Cream Cheese Pie
Walnut Pie
Buckeye Pie
Chocolate Mousse Pie
Chocolate Cream Pie
Blackberry Crisp
Rhubarb Surprise
Million Dollar Dessert
The Grand Finale Grand Trifle
Punch Bowl Cake
Peanut Buster Dessert
Pioneer Bread Pudding
Annie’s Apple Pudding
Apfelstrudel-Vanillesauce
Creamy Caramel Apples
Cinnamon Candied Apples
Bailey’s Irish Cream Turtle Torte
Chocolate Pâte
Crunchy Ice Cream Dessert