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

Bake pie crust 4 to 5 minutes at 425°F 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°F for about an hour.