For Southerners, like my family in Virginia, coconut as an ingredient marked a special occasion. It was associated with the holidays, such as Thanksgiving or Christmas.
Coconut pie was one of my maternal grandfather’s signature desserts. He would normally prepare two on a Saturday afternoon so they would be ready for Sunday dinner.
Papa liked his desserts sweet. This pie is no exception. I prefer using 1/2 cup sugar even though my Papa used 1 cup. Add a half teaspoon of vanilla extract to add a little bit more richness. Papa used Jiffy pie crust mix to make his pie crust.
It takes a little effort but it’s worth it to encourage delicious family traditions.
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1-1/2 cups sweetened condensed milk
- 1/2 cup unsalted butter, at room temperature
- 4 ounces shredded unsweetened coconut
- 1 (9-inch) unbaked pie shell
Heat oven to 350 degrees. Beat eggs and sugar together. Add cornstarch, milk and butter; blend well. Add coconut; stir to incorporate. Pour into pie shell. Bake until firm, 40-45 minutes. Cool and serve.
Nutritional information unavailable.