The Mailbox: A coconut pie, but no cream
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Coconut pie
Prep time: 10 minutes
Cook time: 1 hour
Serves 8
Pam Clemensen of Modesto was looking for a coconut pie recipe that was in the Modesto Bee some time ago. It was not a coconut cream pie, there was no cream in the filling. The crust included coconut and butter and the filling had eggs and coconut. It resembled a Mounds candy bar, with chocolate drizzled on top.
This Paula Deen recipe comes from Birte Harley of Fair Oaks. The recipe calls for a regular crust, not one with coconut and butter. You could melt chocolate chips in the microwave and drizzle on top after the pie is baked. Otherwise, this sounds like a close match for Clemensen.
INGREDIENTS
4 tablespoons butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
One 3 ½-ounce can shredded sweetened coconut, about 1 cup
1 cup milk
One 9-inch unbaked pie shell
INSTRUCTIONS
Preheat oven to 350 degrees.
Combine the first six ingredients in a large bowl. Pour into unbaked pie shell. Bake until firm, about 45 to 60 minutes. Drizzle melted chocolate chips over top, if desired.
This story was originally published March 10, 2015 at 5:00 PM with the headline "The Mailbox: A coconut pie, but no cream."