A late, unbaked entry for Pi Day – Old Southern Coconut Pie

Well, the living nightmare that is my home office refuses to clean itself completely. So , I am left with all the best intentions but no pie to contribute to the Pi Day competition.
I had intended to bake PharmGirl’s great-grandmother’s old Southern traditional coconut pie. Alas, it was not to be.
From PharmGirl’s Facebook page today:

This is my husband’s favorite — a recipe passed down from my great grandmother.
Coconut Pie
3 eggs
1 1/2 cups shredded coconut
1 cup milk
1/2 stick butter
1 t. vanilla
3/4 cups sugar (decrease to 1/2 cup if using sweetened shredded coconut)
1 unbaked pie crust
Preheat oven to 325 degrees.
Cream butter and sugar in mixer. Add eggs and milk, then coconut and vanilla.
Pour into unbaked pie shell (I use 9″ glass dish with a Pillsbury crust) and bake at 325 for 45 minutes. Pie should be brown on top and firm throughout when done.
Enjoy!
Source: Bessie A. Gupton

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5 thoughts on “A late, unbaked entry for Pi Day – Old Southern Coconut Pie

  1. I just made the recipe because I had the components at hand (frankly, in the way in the kitchen) and it calls for less eggs and butter (i.e., cholesterol) than others I have seen. Yes, it is very convenient and tasty. I think I would use a tad less butter the next time.
    Thanks.

  2. Well, I gave some pie to a friend, a retired baker.
    First, she upbraided me for using coconut that was past its prime (my post said it was “in the way in the kitchen,” meaning- for a long time).
    Then she said she doesn’t usually like custard pies unless they have have spices (e.g., pumpkin). Despite that, she thought it was good; and suggested that the flavor can be further enhanced by browning some of the coconut (in the oven) before folding it into the rest of the pie. She noted that the vanilla was right.
    I bet you did not expect a professional evaluation, and approval, with a tip on browning the coconut.

  3. Joe, you made my wife’s night – well, maybe that doesn’t sound right. But we’re glad to know that it passed professional muster, even with the ancient coconut.
    I like the browning idea a lot – will have to try that next time!
    Who knew you were such the chef?!?

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