The Mailbox: A coconut pie, but no cream

By Teri Mena



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

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.


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


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.