Coconut Pie Recipe

It seems I created some confusion in my last column with the Coconut Pie Recipe my mom always used. As is often the case, things are obvious to us because we have years of experience with them, but they’re not obvious to others. Oops!

The question that has come up is about the eggs. They should be separated, with the yolks being cooked in the custard. The whites can then be whipped for the meringue.

Here’s an updated recipe!

Coconut Pie by Mary Lea

3 eggs, separated
¾ cup sugar
3 T flour (rounded)
½ teaspoon salt
2 cups milk
2 T butter
1 teaspoon vanilla
1 cup coconut

Mix egg yolks, sugar, flour, salt, milk and butter. Cook slowly on top of stove, stirring constantly. When done, remove from heat and stir in vanilla and coconut. It’s done when you can see the bottom of the pan when you stir and the mixture holds it shape momentarily. Pour into pre-baked pie shell.

Top with meringue while hot, sprinkle with coconut and brown in oven..