mama's coconut pies
my mother used to make these at Christmas and on special occasions. these are the best pies. I make good pies but not as good as mama's. No one can cook like Mom!
prep time
1 Hr 15 Min
cook time
15 Min
method
Bake
yield
8 to 10 (depends on way it is cut)
Ingredients
- 2 cups sugar
- 1/4 cup flour
- 6 medium or large eggs (divided) saving whites for topping
- 1 can evaporated milk
- 1 can water
- 1 teaspoon vanilla extract
- 2 cups fresh or bagged coconut plus a handful for topping
How To Make mama's coconut pies
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Step 1This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy) -
Step 2in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
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Step 3add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
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Step 4Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
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Step 5to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
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Step 6divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.
- 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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