I love this pie. It’s one of my favorite holiday desserts that my grandma makes.
This pie is a delicious combination of flavors, too. The creamy part has a great contrast to the crunchy topping that it also has. There’s no soggy bottom on this pie. My Grandma always told me a good trick to keep pie crusts crispy is brushing the egg whites over the crust. It’s a great addition to any dessert table, especially at holiday time.
Cook time: 25 Min
Prep time: 10 Min
1 c grated coconut
1 c milk
1 c sugar
2 Tbsp all-purpose flour
1 pinch salt
2 lg eggs
1 lg egg, separated
1 tsp vanilla extract
2 Tbsp melted butter
1 unbaked 8 or 9 inch pie shell
1. Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
2. Stir together sugar, flour, and salt. Set aside.
3. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
4. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
5. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
6. Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
7. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.