by Lynette Crawford

Created on: April 01, 2009

This yummy indulgent old-fashioned recipe comes to you handed down in my family from my grandmother. It evokes fond memories of Sunday afternoons with brothers, sisters, mom and dad, cousins, aunts and uncles all gathered at grandmother's house after church for the best Sunday dinner in town.

I'm not sure where she got the recipe but knowing her she may have created it. Grammie always broke open the coconut with her hammer and grated it fresh for the pie but it is okay to use the bagged or even canned coconut to make it.

She also made the crust from scratch', but the store bought' deep dish crust works just fine! So run to the store - grab the ingredients and give it a try it is easy to make and delicious to eat! It is really so good if you want a slice you may want to make two pies because Grammie's Coconut Cream pie will disappear fast!

Grammie's Coconut Cream Pie with Meringue

1 cup sugar

3 eggs

2 cups canned milk

1 tsp. vanilla

1 stick butter

1 cup coconut

1 tbsp cornstarch

1 deep dish pie crust (you need to bake this while you are preparing the filling)

Mix the sugar and cornstarch in double boiler. Add milk and butter to the dry mixture. Separate the eggs and add egg yolks to the double boiler. Set aside the egg whites for the meringue topping to follow. Bring the mixture to a boil.

Add the coconut as the mixture begins to thicken. Add vanilla when done (it should be very thick). Pour into baked pie crust. Now you are ready to prepare the meringue.

Meringue

3 egg whites (reserved from above)

cup sugar

1 tsp. vanilla

Dash of salt

Beat at high speed until fluffy and stiff peaks form. Pour over pie. Bake at 425 until peaks are golden brown.

Now you are ready to taste test this fabulous family recipe. Call your family to the table. Enjoy!

Learn more about this author, Lynette Crawford.
Click here to send this author comments or questions.