This recipe has been passed down through the generations. My great grandma always made this pie, then my grandmother took over, and now it isn't a holiday unless this pie is there. Posting here for safekeeping as I would be heartbroken if my well worn recipe page ever got lost...
- Put coconut in a bowl. Pour milk over and set aside.
- Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
- Stir in coconut and milk.
- Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
- Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
- Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Made exactly per recipe directions- turns out perfect every time. I have made this several times and it's always a hit at family get togethers.
I LOVE this coconut pie!! It's DELICIOUS! I made it according to the recipe only making a few changes. Since I'm now diabetic, ( I made it as is before too) I sweetened it with 1 cup of Stevia baking blend, used coconut milk instead of regular milk, unsweetened coconut, and made one of the two pies crustless to cut down on carbs as well. I just sprayed my pampered chef stoneware pie pan with no stick spray and baked as directed. Thank you so much MsSally for sharing this awesome recipe!
Yummy! I used shortbread pastry crusts, and having just discovered French Tart's Old English Spiced and Fruited Sugar for Apple Pies Etc! when making MsSally's Spiced Sugar Apple Pie Light, I couldn't resist using 1/2 cup of it here. A wonderfully flavoursome pie. I honestly cannot remember when I last ate coconut pie, but I'll certainly be making this one again. Thank you for sharing this great family recipe. Made for Holiday Tag.