Coconut Pie

Coconut Pie

As I’ve grown older I’m becoming more and more fond of coconut. Don’t get me wrong, I’ve always liked it, but I’m beginning to like it even more. There is a restaurant that I like to go to from time to time that has really fabulous down home cooked food. Their fried chicken is worth the drive all by itself! Not to mention their mashed potatoes, corn fritters and more importantly their Shaker Coconut Pie!

You may not know this about me, but I’m very good at tasting things, figuring out what is in them for the most part and then recreating them. I decided that this pie would be the perfect thing to play around with. My sister searched the internet and found something that was similar, but it wasn’t exactly what we were looking for. So I decided to go off on my own and try out a few theories. I actually nailed this one on the first try! Usually it takes a few goes, but this pie just came together perfectly! I plan to make another one for my sister and one when Jamison’s dad is here in a few weeks.

So if you like coconut then this is the pie for you. If you’re ever up around Thurmont, MD then be sure and try out Cozy…They even have a Camp David Museum on the premises too! Plus you’re a short drive from Gettysburg too so you could make a day of it.

Update 1/18/2017: Cozy has now sadly closed. The restaurant was sold and torn down. I can’t tell you how many times I’ve craved their fried chicken, corn fritters and this pie since they’ve gone. I’m leaving the reminiscence here to remember them.

Now let’s talk some pie!

What You’ll Need:
1 pie shell (Note: You can make one, or you can just pick up one at your store.)
4 eggs
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
1/2 cup of half and half
2 cups of shredded coconut
6 tablespoons of melted butter, cooled slightly

Preheat oven to 350 F.

Place pie shell into a pie plate and crimp the edges.

Coconut Pie: Pie Shell

As you can see I’m not that great at the crimping thing. Oh well. Set pie shell aside.

In a large glass bowl beat eggs until completely yellow. Stir in sugar, vanilla and half and half until well mixed. Add coconut and stir to combine. Add butter and stir to mix. Pour into the pie shell.

Coconut Pie: Ready to Bake

Bake for 30 minutes until slightly golden. Turn off the oven, put the door in the broil position and the let the pie sit for another 30 minutes.

Coconut Pie: Baked

Let the pie cool completely before slicing or it won’t be set all the way.

Notes: No notes for this one either. Wow…That’s twice in one week! 😉

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