grammie's coconut pie

(3)
Recipe by
Kim Campbell
Youngstown, OH

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.

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(3)
yield 6 slices
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For grammie's coconut pie

  • COCONUT FILLING
  • 4 Tbsp
    granulated sugar
  • 5 Tbsp
    cake flour
  • 1/2 tsp
    salt
  • 2 c
    milk
  • 3 lg
    egg yolks, slightly beaten
  • 1 1/2 c
    shredded coconut
  • 2 tsp
    vanilla extract
  • 1
    baked pie shell
  • MERINGUE TOPPING
  • 2 lg
    egg whites
  • 4 Tbsp
    granulated sugar

How To Make grammie's coconut pie

  • 1
    Preheat 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.
  • 2
    Cool slightly. Then pour into pie shell.
  • 3
    Beat egg whites until foamy. Add sugar, 2 Tbsp at a time, beating after each addition until whites stand in peaks.
  • 4
    Spoon 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.
  • 5
    Take out of oven and let cool completely then refrigerate.
  • 6
    Slice and serve.
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