Instructions: Beat eggs and sugar. Add flour, milk, butter, vanilla and vinegar; mix well.

Stir in coconut and pour into partially baked pie crust. Bake until top is golden and filling is set in center, 45 to 55 minutes. Serve at room temperature. Store leftovers in refrigerator.

* To partially bake crust: Lay a piece of foil over raw crust and fill part way with pie weights. Bake in preheated 375 F oven until crust is set and beginning to pale, with a touch of golden brown, 18 to 20 minutes.

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