Grandma's Coconut Pies

Grandma's Coconut Pies

20 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Patsy Culbreth
Recipe by  Patsy Culbreth

“This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
  3. Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

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Reviews (20)

Rate This Recipe
Larry
13

Larry

I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.

LillyJ
9

LillyJ

This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.

ernesta
8

ernesta

i had to bake this 15-20 minutes more because i was waiting for the "golden" color. i used fresh coconut meat and did not shred nor cut them at all. perhaps that was the cause of the extra baking time. anyway, the cake was delicious... especially when chilled... but the "custard" looked a little too much like scrambled eggs. it didn't taste like it, but i couldn't get past the look. sorry, grandma; i'll look for another simple recipe.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 45 g
  • 15%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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