To make a delicious coconut pie, preheat your oven to 450°, then mix together 2 eggs, 4 tablespoons butter, 1 cup of milk, 3/4 cup sugar, 1 tablespoon flour, and 1 cup shredded sweetened coconut. Pour into pie crust, and bake for 45 to 60 minutes, until firm.
To make a crust for the pie, combine 2 1/2 cups of flour, 3 tablespoons sugar and 1/4 teaspoon of table salt with 12 tablespoons of cold butter already cut into cubes. Mix it together slowly and gently. Once a mealy texture is achieved, begin to slowly add 1/4 cup to 1/2 cup ice water to the mixture until it gains a doughy consistency. Don't work the dough too much when it's in this state as it can easily obtain a hard, unpleasant texture. This recipe makes either a double crust for a fruit pie, or two single crusts for two coconut pies.
Split the amount of dough you've made into two equal amounts, then flatten each one into the shape of a disk. Keeping the work surface covered in flour at this point is very important so the dough does not stick to anything. Refrigerate the disks after wrapping them in plastic, and wait until they get cold - about half an hour should be sufficient. Finally, use a rolling pin to flatten the refrigerated dough into the perfect shape for your pie tin, lay the rolled-out dough on the bottom, pour in the coconut filling, and bake.