Grandma's Coconut Pies Recipe
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
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Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it's covered with whipped topping and more toasted coconut.
This is a thick, creamy and wonderfully sweet custard pie filled with lots of coconut. It bakes up beautifully and is terrific served with unsweetened whipped cream with a dusting of nutmeg.
I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.
This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.
Nothing is more simple than this creamy coconut-filled pie. The cream filling is cooked, the coconut is stirred in, and then the wonderful concoction is poured into a baked pie shell and chilled for a few hours.
I made this pie for my bake sale, Oh Boy! i wouldn't change a thing. It has become my regular bake sale Item. Thanks Patsy and Grandma. Love Life,People and bless others.
This classic recipe is an easy one. All you need is a bit of flour and sugar, some creamed butter and eggs, milk, and a splash of vanilla. And don 't forget the coconut. It bakes up perfectly in about an hour.