Sunday, December 2, 2012

Ma'Maw's Coconut Pie

When a cool snap comes south during late fall, I begin reminiscing about the food my mother and mother in law used to cook for family gatherings.My husband's all time favorite is Ma'Maw's Coconut Pie". I tried for years to make a pie just like his mother. Somehow mine always came out more like a chess pie rather than a custard. I even tried to slow cook the custard that I had prepared for my daughter when she was a baby and then add fresh grated coconut. Several years ago, my best friend brought us a splendid pie that was just like the pie my husband dreamed about. She wrote the recipe down and I had a winner. Oh my, did I make a mistake when I lost that recipe. I called my daughter to see if she had borrowed it and she said no, but she knew where I could find Ma'Maw's recipe. When my daughter had lived in Gulfport, Mississippi, she had participated in compilation of a church cookbook. She said that while in college when she spent a lot of time with her Ma'Maw, that she had written down her coconut pie recipe and it was now in the church cookbook. I made the pie and my husband smiled and smacked his lips in joy. Here is the recipe for you to enjoy.
Ma'Maw's Coconut Pie
1 cup sugar
1/2 cup flour
2 T cornstarch
3 egg yolks (Save whites)
2 cups milk
1 dash salt
1 can coconut or 1 cup fresh shredded coconut
1 tsp vanilla
Mix sugar, flour, and cornstarch together. Stir in about one cup of milk into this mixture. Mix the other cup of milk into the egg yolks and stir into the mixture. Add dash of salt. Cook slowly over medium heat, stirring constantly until it becomes a smooth custard consistency. Add coconut and vanilla and blend until very smooth. Pour into a baked until brown pie crust.  Cover with meringue.

Ma'Maw's Meringue
Cream of tarter-One dash
3 egg whites
1/4 cup of sugar.
Whip egg whites and cream of tarter on high speed until peaks are formed. Slowly add a small amount of sugar at a time while still whipping on high. The meringue is ready when it is no longer gritty when a little is rubbed between finger and thumb. Seal the meringue to the entire crust edges so no filling leaks out. Cover the entire pie surface. 
Bake the pie at 350 degrees until the meringue is golden brown. Cool and serve unless someone you love digs into the pie before there is time for cooling. Enjoy!
"This is the day the Lord has made,
Let us rejoice and be glad in it."
Psalm 118:24


  1. Jennifer, I loved the simplicity of the custard and that fresh ground coconut was available.