In the Deep South, recipes are passed from generation to generations. Sometimes they're simply a scribbled list of ingredients on a scrap of paper. The paper might include an oven temperature but little else. Sometimes the cook can't really tell anyone else how to make it. She never measures. Such was the case with my Grandmother's biscuits. It remains a sad loss.
These days we've progressed to cookbooks. Some of the best recipes are in church and senior center cookbooks. They're the ones with the old recipes, the ones passed along from grandparents and beyond. This is one of those recipes.
My Grandmother made this Coconut Pie when I was a child. It was one of the first recipes I got from her after I went away to college. It's simple and doesn't require a pie crust because it makes its own. Years later she submitted the recipe and it was included in a cookbook for The Coffee Springs Senior Citizens Cookbook. I hope you enjoy it as much as I always have.
Coconut Pie
These days we've progressed to cookbooks. Some of the best recipes are in church and senior center cookbooks. They're the ones with the old recipes, the ones passed along from grandparents and beyond. This is one of those recipes.
My Grandmother made this Coconut Pie when I was a child. It was one of the first recipes I got from her after I went away to college. It's simple and doesn't require a pie crust because it makes its own. Years later she submitted the recipe and it was included in a cookbook for The Coffee Springs Senior Citizens Cookbook. I hope you enjoy it as much as I always have.
Coconut Pie
4 eggs
1/2 cup self-rising flour
2 cups milk
1/4 cup butter, softened
1 1/2 cups coconut
1 tsp. vanilla
1 3/4 cups sugar
Beat the eggs. Slowing add the remaining ingredients. It's easy just to stir this with a fork rather than getting the mixer out. Either way works.
Pour the mixture into a greased glass baking dish or pie plate. If you use a pie plate, make sure it's deep. I didn't know about that the first time and I had the opportunity to clean up raw pie from the floor. It just jiggled right out as I walked toward the oven.
Bake the pie at 300 degrees for 45 to 60 minutes. It just depends on your oven. I use the jiggle test. The pie will firm up some when you remove it from the oven. Th edges will also start lightly browning when it's done.
