My former mother-in-law, Dot, grew up on a farm in rural Virginia in the 40’s. To hear her tell it, she wanted for nothing. Farms back then were full of hard working country folk. They didn’t need much from stores. They raised or grew just about anything they needed, and sold goods for anything else.
She was an awesome cook and could make a meal from just about anything in her cupboards. I fancy myself a fairly decent cook but I didn’t learn on a wood-burning cook stove like she did. I probably would have set the kitchen on fire!
On Thanksgiving each year the woman known as Granny, gran, Memaw, Mega, G, and momma would put out a spread that would boggle the mind. Delicious meats, stuffing’s, casseroles and pies spread out on tables in abundance.
Pies were her crowning achievement and she was pretty famous in the county for her crustless coconut pie. She could whip up a pie with inexpensive, and available ingredients and have everyone begging for a second slice.
This recipe is her famous coconut pie that makes it own crust! It’s perfect for a break from the usual pumpkin pies this Thanksgiving or any day of the year. And I bet you won’t have any leftovers!
Ingredients:
Directions:
Beat the eggs in a large bowl. Add the flour, sugar, butter, vanilla, coconut, and milk and mix well.
Grease a deep-dish pie pan with oil or non-stick cooking spray. Add the ingredients and bake in a 350-degree oven for 40-45 minutes.
Serve with whipped topping.
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