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March 18, 2009

Coconut Pie Dianne Style

Coconut Pie

As I've grown older I'm becoming more and more fond of coconut. Don't get me wrong, I've always liked it, but I'm beginning to like it even more. There is a restaurant that I like to go to from time to time that has really fabulous down home cooked food. Their fried chicken is worth the drive all by itself! Not to mention their mashed potatoes, corn fritters and more importantly their Shaker Coconut Pie!

You may not know this about me, but I'm very good at tasting things, figuring out what is in them for the most part and then recreating them. I decided that this pie would be the perfect thing to play around with. My sister searched the internet and found something that was similar, but it wasn't exactly what we were looking for. So I decided to go off on my own and try out a few theories. I actually nailed this one on the first try! Usually it takes a few goes, but this pie just came together perfectly! I plan to make another one for my sister and one when Jamison's dad is here in a few weeks.

So if you like coconut then this is the pie for you. If you're ever up around Thurmont, MD then be sure and try out Cozy...They even have a Camp David Museum on the premises too! Plus you're a short drive from Gettysburg too so you could make a day of it.

Now let's talk some pie!

What You'll Need:
1 pie shell (Note: You can make one, or you can just pick up one at your store.)
4 eggs
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
1/2 cup of half and half
2 cups of shredded coconut
6 tablespoons of melted butter, cooled slightly

Preheat oven to 350 F.

Place pie shell into a pie plate and crimp the edges.

Coconut Pie: Pie Shell

As you can see I'm not that great at the crimping thing. Oh well. Set pie shell aside.

In a large glass bowl beat eggs until completely yellow. Stir in sugar, vanilla and half and half until well mixed. Add coconut and stir to combine. Add butter and stir to mix. Pour into the pie shell.

Coconut Pie: Ready to Bake

Bake for 30 minutes until slightly golden. Turn off the oven, put the door in the broil position and the let the pie sit for another 30 minutes.

Coconut Pie: Baked

Let the pie cool completely before slicing or it won't be set all the way.

Notes: No notes for this one either. Wow...That's twice in one week! ;oP

Posted by Dianne at March 18, 2009 8:08 AM

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Comments

I love a good coconut pie - and this looks like a winner to me!

I thought your pie-crimping was excellent - in fact as I was looking at it I thought to myself "Wow, how did she make that?"

Posted by: Megan at March 18, 2009 10:17 AM

I really like coconut but generally on it's own and not mixed in with a whole bunch of other stuff so your pie is right up my alley!

I agree with Megan I thought you did a good job on the crimping.
~ingrid

Posted by: ingrid at March 18, 2009 12:01 PM

That looks sooo good! Reminds me of coconut macaroons. Yummy.

Posted by: Karen at March 18, 2009 12:23 PM

Thanks! I doubt my crimping skills it would appear! ;oP

Posted by: Dianne at March 20, 2009 1:24 PM

Dianne...My husband and I traveled from Oregon to the D.C. area by car to celebrate his retirement and visit an uncle in Arlington in October. Uncle Harold gave us tours of some battlefields and on our way back to his place one day he took us to Cozy's, one of his favorite buffets. It was amazing food all around and then we hit the dessert table and could not resist the Shaker Coconut Pie. I make a good coconut cream pie but this was wonderful. We all loved it so I decided to look it up when I got back home. What a wonderful surprise to find your blog and your recipe so I decided to try it out for Thanksgiving. I generally make up to ten pies for the extended family get-together. Needless to say, your recipe was so close to the original I don't think I could tell the difference if they were side by side. And best of all the family loved it and I didn't get to bring any home. Thank you so much for loving coconut as much as I do. God Bless, Sue

Posted by: Sue Jeffries at December 5, 2009 12:00 PM

I'm so glad you enjoyed it! I make it for my father in law and I love it too! I sent home to leftovers with him this time, but wish I had kept a slice for my self. :o)

Posted by: Dianne at December 5, 2009 1:50 PM

Hi Dianne, I just wanted to thank you for this delicious recipe! We visited the Cozy Inn last fall, and I absolutely loved the coconut pie. I have been craving it the past few months, so did a quick google search on a whim for the recipe and stumbled upon your site. I made it today, and it is perfect. We will be making this again!

Posted by: Elizabeth at February 21, 2010 9:37 PM

Glad you liked it! My daughter and I were at Cozy Friday and I had a slice. I haven't made it in a while, but it's definitely a favorite!

Posted by: Dianne at February 21, 2010 10:05 PM

Please help...do you use sweetened coconut or unsweetened coconut...dying to try this!

Posted by: Fay Paulson at March 19, 2010 3:45 PM

Please help...do you use sweetened coconut or unsweetened coconut...dying to try this!

Posted by: Fay Paulson at March 19, 2010 3:46 PM

I've made it with sweetened and unsweetened coconuts before and it both works! I like it slightly better with the sweetened variety.

Posted by: Dianne at March 19, 2010 4:30 PM

We were at Cozy on Saturday. I could not resist the Shaker pie. I was really worried that it would be too sweet. I cannot wait to try your recipe. I'm making for Mother's Day, as my mom is a BIG coconut fan. Thank you for posting this.

Posted by: Karen McCarthy at April 27, 2010 4:52 PM

Hope you enjoy it! This really is one of my all times favorites!

Posted by: Dianne at May 5, 2010 10:43 AM

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