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Mom's Coconut Pie for the Holidays
As far back as I can remember, my family has enjoyed Mom's Coconut Pie at Christmas dinner. All our visitors and guests look forward to the pies. Whether there are two or four pies makes no difference--they all disappear!
The recipe below is an easy coconut pie--you don't even have to make or buy a crust. It makes its own crust! There are many Coconut Pie recipes, including cream pies with meringue, but this one is more a custard pie. You might think that Texans would prefer pecan pies, and many do. However, most of our acquaintances find room for both a slice of pecan and coconut.
Mom's Coconut Pie Recipe
- 4 eggs, well beaten
- 1/2 cup self-rising flour
- 1 1/3 cup sugar
- 1/2 stick melted butter
- 1 tsp. Watkins double-strength vanilla
- 1/2 tsp. coconut extract
- 2 cups milk
- 1 1/2 cups shredded coconut
Preheat the oven to 350 degrees F. Combine all ingredients in a large mixing bowl and mix well. Pour into an empty pie pan. Bake for 30 minutes or until golden brown. This pie makes its own tender, flaky crust.
For 3 deep dish pies, double the recipe and add another cup of coconut (total of 4 cups). Good served with or without a dollop of whipped cream or whipped topping. It is even better served with a scoop of vanilla ice cream on the side.
If you have never had coconut pie, enjoy the recipe above and make a new tradition for your family.
This article was featured at This Momma's Meandering Mondays! Thank You!
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