Can you think of coconut pie without thinking of Gilligans Island? With Mary Ann holding a pie in one hand, waving it under the skippers nose?
Well, I have to confess, coconut pies never looked very appealing to me and being the chicken I used to be, I have never really tried them before now. But while we were in Alabama, my Aunt, Uncle, Mom and I all went to visit James and Linda Blair’s home for dinner. We had a very nice time with good food and great conversation A perfect ending to our Alabama trip. She had made 2 beautiful fresh coconut pies for dessert and shared the recipe with me. I ate one slice and helped myself to seconds! It was creamy and wonderful. But FYI, you do use a bag of coconut. Do not run out and buy a fresh one.
Now when I say easy, I mean easy! Basically mix in one big bowl and pour into the pie crusts. Boo-yah!
Fresh Coconut Pie
- 1 stick of butter
- 2 cups of sugar
- 5 beaten eggs
- 1 tsp. vanilla
- 3/4 cup buttermilk
- 7 oz. coconut
- 2 unbaked pie shells
Like I said, must mix this all up in one big bowl, with a hand or standing mixer. Pour equally into the two pie shells and bake in a 350 degree oven for 45-50 minutes. It should still have a little bit of a jiggle in the center.
Thank you Linda of Alabama!
BTW, don’t these pumpkin scones from KA flour look beautiful, like scone flowers?