Saturday, February 5, 2011

Grandmother Kline's Coconut Custard Pie

  
 My cousin Linda was recently at the Salon for one of her maintenance appointments:)
during one of our many conversations,
I shared I was looking for a 
Coconut Custard Pie Recipe..
Linda was quick to share she had
an old cookbook of her
Grandmother Kine's Family Recipes...
and among those recipes,
was a simple and yummmy recipe
for 
Coconut Custard Pie,
which Linda swears is the best
Coconut Pie
North of Mississippi and along the entire East Coast...!!

I remember Grandmother Kline 
 being one of the sweetest ladies,
She simulated the true meaning of
"Grandmother"
Always had a treat for us and
a beautiful smile..
Linda's Grandparents lived in the house
directly beside her home,
The yards connected where we spent 
summers under the big Apple Tree...
My visit would always include 
a sneak away with Linda to
Grandpa and Grandma Kline's...

I cherish family recipes,
I was fortunate to have learned
most of my Grandmother's recipes
 watching and helping my mother...
The only concern is,
most are not written down,
they are stored in my small brain...
I really must take the time some day to 
journal them for future generations..
I occasionally get a call from my 
brother, Mike in Texas asking for a certain 
recipe or how this and that is prepared...
His usual response is...
"I think the kids will like it!?"
Seriously brother,
We both know your salivating for
one of mom's yummy meals or desserts..!!
 I give my chuckle and gladly 
recite the ingredients and directions...
This pie recipe is a winner..!

  COCONUT CUSTARD PIE
  • 1/2 C SUGAR
  • 2 EGGS
  • 1 Cup MILK
  •  1 Cup COCONUT
  •  PINCH SALT   
PLACE OVEN RACK IN LOWEST POSITION.
  HEAT OVEN TO 450 ~ PREPARE PASTRY SHELL FOR DEEP DISH PIE
BEAT EGGS SLIGHTLY BY HAND WITH WIRE WHISK AND ADD REMAINING INGREDIENTS \ POUR FILLING INTO PIE PLATES
TO PREVENT SPILLING, PLACE ON COOKIE SHEET. 
BAKE 20 MINUTES.
REDUCE OVEN TEMP TO 350
BAKE 10 TO 15 MINUTES LONGER OR UNTIL KNIFE INSERTED HALFWAY BETWEEN CENTER AND EDGE COMES OUT CLEAN.  
YOU CAN LEAVE IN LONGER TO BROWN COCONUT TO DESIRED BROWNING.  
AFTER COOLING TO ROOM TEMP, REFRIGERATE 4  HOURS OR UNTIL CHILLED.  REFRIGERATE ANY LEFTOVERS.
I topped with Whipped Cream and Fresh Coconut
Tomorrow is the Super Bowl,
I hope some pie is left...


 This Blog Post Is Linked To
Sweets For A Saturday







16 comments:

  1. Thanks for sharing the recipe. My grandmother lived to be 90 and was a great cook. She rarely went by a recipe. Wish we could store all the wisdom these ladies posessed.

    ReplyDelete
  2. Oh yum, that pie looks so good. How wonderful that you were able to get this recipe and enjoy the memories that come with it. have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com

    ReplyDelete
  3. I told you grandma' pie was the best! Grandma used to bake for the local fire company and our church when we had a function and also for my aunt's restaurant. I remember people loving this pie that much that they used to order them from her and pick them up at the house. I always knew when it was pie baking day because the smell of her pies would waft next door. I would go visit grandma and was always treated to a slice of one of her many pies and a glass of milk. Kathy and I were fortunate enough to share a grandma that we never got to meet but her recipes lived on through our mothers. Thanks Mom and Grandma. I love you

    ReplyDelete
  4. I really love recipes that are passed from mother to mother. This pie of yours really looks and sounds delicious. Not to mention the lovely memories that come with it. It made me want to keep my own recipe notes now to pass on to my daughter Maggie when she grows up :)
    I think I'm going to put pictures, too, of not just the food but along with my little helpers now, lol!

    ReplyDelete
  5. Thanks to all for visiting my blog..!

    Lisa, I linked up on yours, thanks for the invite!

    Linda, We are so very blessed to have had a grandmother and Mother's who loved to cook and patiently taught us:)

    Pie, What a great idea adding pictures to a recipe journal..! Your recipe posts sound delicious..!

    ReplyDelete
  6. LOVE it! I have been looking for a coconut custard pie recipe forever. My little one loves this pie at restaurants. Gotta try it:) Having my first give away on Monday, drop by to enter.
    mickey
    http://monstermama-monstermama.blogspot.com/2011/01/my-first-give-away.html

    ReplyDelete
  7. Hi! Thank you for the recipe.... strangely enough... I actually burnt the pie shell when I baked it at 450F for 20 mins at the lowest rack. Do you have a recommendation on how to fix this? I was wondering, are we supposed to pre-bake the pie shell or bake it with the filling? Thank you again!! This pie was delicious despite the burnt shell! =)

    ReplyDelete
  8. Anonymous....If your rim of the pie burnt or became too dark with baking, you may want to put foil around the rim...this helps with the pie not to burn or become too dark. The pie must bake, do not pre bake the pie shell and NOT bake the pie. I hope this helps...and thanks for visiting my blog and trying the recipe...
    K

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Thanks for the visit....! I encourage and look forward to your thoughts and comments. Many Blessings...K

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