I miss my Grandmother. I miss her soft voice, her eyes that twinkled with mischief, her quiet love. When I’m with family, I bake her Crusty Coconut Pie and she is with me. There is rarely a holiday when this pie does not sit on the counter–the scent of coconut and vanilla welcomes guests.
Publish date is June 12th and I smell coconut in my non-traditional-holiday future.
1 c milk
2 1/2 c coconut
1/2 c milk
2 c sugar
6 eggs, slightly beaten
2 tsp vanilla extract
Preheat oven to 350 degrees.
Pour milk over coconut and set aside while creaming butter and sugar. Add eggs and beat mixture well. Add milk, coconut, and flavoring. Pour into unbaked shell. Bake for 45 minutes until center is done.
For a wonderful treat, skip the crust and bake the custard in a single pie plate and enjoy with a scoop of French vanilla ice cream.