The Creole-style Coconut Pie was prepared using similar ingredients
and techniques of a simple Pecan Pie, just substituting coconut.
Although the early recipes called for cracking and grating your
own coconut, this updated version uses the store-bought package.
- 1 cup Angel Flake (or similar brand)
- grated coconut
- 3 whole eggs, beaten
- 1 1/2 cups sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1 9-inch unbaked pie shell
Preheat oven to 400 degrees F. Bake the pie shell approximately
2 minutes, which will prevent the shell from becoming soggy. Remove
from oven and set aside. In a mixing bowl combine eggs and sugar.
Using a wire whisk, blend well to ensure that sugar is dissolved.
Add butter and vanilla and continue to blend until well mixed. Add
coconut and using a mixing spoon stir to distribute evenly into
the egg mixture. Pour into the pie shell and bake at 400 degrees
for 10 minutes. Reduce heat to 375 and cook 15 minutes. Reduce heat
once again to 350, and cook 15 to 20 additional minutes, or until
pie is well set. Remove from oven and cool completely prior to serving.