grammie's coconut pie
I am so happy to find a pie recipe from my Grammie. I wasn't sure if I would or not. I know that Grandpa loved coconut too, so this pie was made quite often. Now, her recipe calls for a meringue topping which is fairly easy to make. It makes this coconut pie a little more fancy for those special occasions and holidays too.
Blue Ribbon Recipe
This coconut pie is such a treat! Its buttery crust is topped with a creamy and sweet filling, with crunchy bits of coconut in every bite. After baking, the light and airy meringue topping is golden brown, with a sprinkle of sweet toasted coconut.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 slices
Ingredients
- COCONUT FILLING
- 4 tablespoons granulated sugar
- 5 tablespoons cake flour
- 1/2 teaspoon salt
- 2 cups milk
- 3 large egg yolks, slightly beaten
- 1 1/2 cups shredded coconut
- 2 teaspoons vanilla extract
- 1 - baked pie shell
- MERINGUE TOPPING
- 2 large egg whites
- 4 tablespoons granulated sugar
How To Make grammie's coconut pie
-
Step 1Preheat oven to 350 degrees F. Combine sugar, flour, and salt in a double boiler. Add milk and egg yolks; mix well. Place over rapidly boiling water and cook for 10 minutes stirring constantly. Remove from boiling water and add 1 cup of coconut and vanilla. -
Step 2Cool slightly. Then pour into pie shell.
-
Step 3Beat egg whites until foamy. Add sugar, 2 Tbsp at a time, beating after each addition until whites stand in peaks.
-
Step 4Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on the pie. Add a small amount of coconut on top and bake in a 350 degree F oven for 10 minutes until browned.
-
Step 5Take out of oven and let cool completely then refrigerate.
-
Step 6Slice and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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