Today, I’m going to share with you one of my all-time favorite dessert recipes – Jackie’s Coconut Pie. This recipe has a special place in my heart, as it was passed down to me by a dear friend, Jackie, who was known for her heavenly baked goods. This coconut pie is a dream come true for coconut lovers like me. The creamy and luscious filling, speckled with shredded coconut, sits atop a buttery crust, creating a dessert that’s both satisfying and indulgent. The tropical flavor of coconut paired with the sweet custard base is simply irresistible. This pie is perfect for special occasions, but it’s so easy to make that you could whip it up for a weeknight dessert. The secret to this pie’s magic is the combination of simple ingredients that you likely have in your pantry right now. Every bite of this pie takes me back to those warm, laughter-filled evenings at Jackie’s house. I hope this recipe brings as much joy to your table as it has to mine.
Ingredients
- 1 1/2 sticks butter
- 1 c. buttermilk
- 3 c. sugar
- 7 oz. can coconut
- 8 eggs
- 2 tsp. vanilla
Baking Instructions
- Melt margarine.
- Add eggs and sugar to margarine and beat. Add buttermilk and mix thoroughly.
- Add vanilla and coconut. Mix thoroughly.
- Pour into 2 deep dish pie shells.
- Bake at 300° for 1 hour.
Calorie: 487
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
The Butter that Almost Got Away
There I was, in the throes of my grand kitchen escapade, surrounded by a battlefield of cooking utensils and ingredients. At the heart of it all, 1 1/2 sticks of butter. Aye, the butter, the unsung hero of any decent pie. It sat there, quietly mocking me from the counter. I could almost hear it whisper, “You can’t handle me”. Challenge accepted, butter. I grabbed it and tossed it into the pan. The sizzle and the aroma, oh, the sweet, buttery aroma. It was time to melt the butter or let it melt my resolve.
The Great Egg-Sugar Showdown
Next came the eggs. And not just a couple. Oh no. We’re talking 8 eggs. That’s an entire chicken family reunion in a bowl. With sugar. Lots and lots of sugar. 3 cups of sugar. I felt like a mad scientist as I added the eggs and sugar to the butter. Beating them into submission, I dared them to resist. But they didn’t. Instead, they melded together in sweet harmony, surrendering to my superior whisking skills.
Buttermilk, the Unsuspecting Ingredient
Then came the buttermilk. That 1 cup of buttermilk sneaked its way into the mix, trying to hide beneath the sweet eggy-buttery concoction. But there was no hiding. Not in my kitchen. With a swift pouring motion, it was in, mixing and mingling with the rest of the gang.
Coconut and Vanilla: The Dynamic Duo
Now, I have a confession to make. I have a soft spot for coconut. And vanilla. So, you can imagine my joy when the recipe called for a 7 oz. can of coconut and 2 tsp. of vanilla. I felt like a kid on Christmas morning. Adding them to the mixture, I watched as they transformed the mix into a creamy, heavenly delight.
Pie Shells: The Final Frontier
The mix was ready. It was time for the final leg of this culinary journey. Pouring the mixture into 2 deep dish pie shells, I almost shed a tear. It was a beautiful sight, like watching your kids head off to college. Into the oven they went, set at a cozy 300°. One long, excruciating hour awaited me.
The Waiting Game
Waiting for the pies to bake was like waiting for grass to grow. I paced. I cleaned. I stared into the oven, willing the pies to bake faster. But as with all good things in life, Jackie’s Coconut Pie demanded patience.
The Sweet, Sweet Victory
And then, the timer buzzed. Like a surgeon, I pulled the pies from the oven. The aroma that filled the kitchen was intoxicating. Sweet, coconutty, and buttery. It was a smell that could make angels weep.
After a moment of admiring my creation, I cut into one of the pies. The crust was perfect, the filling was creamy and the coconut and vanilla were singing in harmony. I took a bite and…perfection.
So, there you have it. A tale of butter, buttermilk, sugar, coconut, eggs, vanilla, and a bit of kitchen madness. Jackie’s Coconut Pie, a recipe for both chaos and culinary delight. And remember, no matter how daunting the recipe, the end result (and the taste testing, of course) is always worth it.
