Barbara Smith from Franklin, Georgia, shares her husband’s belief that true cooking is only achieved through scratch-made recipes. She presents an old-fashioned and delightful Coconut Pie that stands as a testament to this belief. This classic pie is a celebration of simplicity and taste, with a homemade touch that brings nostalgia to every bite.
INGREDIENTS:
- 1 cup sugar
- ¼ cup all-purpose flour
- Dash of salt
- 3 eggs, lightly beaten
- 2 cups milk
- 1½ teaspoons vanilla extract
- 1¼ cups flaked coconut, divided
- 1 9-inch pie shell, baked
PREPARATIONS:
- In a saucepan, combine sugar, flour, and salt. Mix egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for an additional 2 minutes. Remove from heat and stir in vanilla and 1 cup of coconut. Pour the hot filling into the pie shell.
- For the meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until the mixture forms stiff, glossy peaks and the sugar is dissolved. Spread the meringue over the hot filling and sprinkle with the remaining coconut. Bake at 350°F for 12-15 minutes or until golden. Cool and store the pie in the refrigerator.
YIELD: 6-8 servings
PREP TIME: 20 minutes
BAKE TIME: 15 minutes
COOLING TIME: Varies
SPECIAL INSTRUCTIONS:
- Make sure to gradually beat in the sugar for the meringue to achieve stiff, glossy peaks.
TIPS:
- To enhance the coconut flavor, lightly toast the coconut before adding it to the filling or meringue.
Barbara Smith’s Coconut Pie from Franklin, Georgia, embraces the true essence of homemade cooking with a timeless recipe that showcases simplicity and flavor. Her husband’s belief in scratch-made creations finds resonance in this old-fashioned coconut pie, a classic that takes us back to the comfort of homemade desserts.
The recipe begins with a saucepan, where sugar, flour, and a dash of salt come together to form the foundation of the luscious coconut filling. Combining the egg yolks and milk with the dry ingredients creates a smooth and creamy mixture. Cooking and stirring the ingredients on the stovetop lead to a thickened and bubbly consistency, before the addition of vanilla and flaked coconut infuses the filling with warmth and taste. The hot, coconut-rich filling is poured into a baked pie shell, ready to be adorned with a delectable meringue.
The meringue topping is the crowning glory of this Coconut Pie, achieved through the gentle art of beating egg whites until soft peaks form. Gradually beating in sugar results in stiff, glossy peaks that perfectly complement the filling below. A generous sprinkling of remaining flaked coconut adds a final touch of texture and taste. Once baked to a golden hue, the pie is cooled, creating an inviting aroma that beckons eager taste-testers.
Barbara’s Coconut Pie is a sweet delight that perfectly captures the essence of homemade baking. It evokes memories of simpler times when the kitchen was the heart of the home, and delicious desserts were crafted with love and care. This classic recipe serves as a reminder that the most cherished dishes are often those created from scratch, embodying the warmth and comfort of home.
As families gather around the table to savor this Coconut Pie, they are transported to a time where dessert meant more than just a sweet treat. It represented the labor of love and the joy of sharing special moments with loved ones. Barbara’s old-fashioned Coconut Pie stands as a tribute to the beauty of simple pleasures and the rich heritage of homemade cooking.
