January 17, 2006

French Coconut Pie

My husband loves French Coconut Pie, not just any though, his mother's famous pie. My mother-in-law just passed this famous recipe along to me recently and it is very interesting how the pie is cooked. Most pies are baked at a constant temperature at 350 degrees, but this pie is baked in three rounds of three temperatures. My husband's mother is originally from Madrid, Spain and she is a wonderful cook. I have learned so much from her, and this recipe she brought over with her from Spain.

French Coconut Pie

1 unbaked pie crust (use the pie crust that is features in the December 2005 archives)
3 eggs
1 1/2 C. sugar
1 tsp. vanilla
1/2 C. melted butter
1 C. coconut

Brush a little egg wash on the unbaked pie crust (you will find the egg wash in the December 2005 archives also) bake at 400 degrees for 1 minute. This prevents a soggy crust.

Beat eggs slightly, add all other ingredients and mix. Pour mixture into pie shell.

Bake for 10 minutes at 400 degrees, then at 375 degrees for 15 minutes, and finally at 350 degrees for 20 minutes.

4 comments:

Julie said...

Wow! I just can across your blog today. They all seem so easy to make. I'm what I call a tampering cook....I can't wait to try this french coconut pie from your mother-in-law though.......Keep up your good work!

Anonymous said...

I bet your mother-in-law is an awesome cook. Your recipes will be very interesting, coming from a farm and having a country cook mother and now a mother-in-law from Spain!

Anonymous said...

This pie is awesome!! I made two of them and there wasn't a crumb left. My mother and brothers ate with us and they were arguing over the last piece! It has such a unique texture- I have 2 other coconut pie recipes that I make using very similar ingredients but I guess the varied cook temp. is what makes this one so different. Thanks- this will always be in my recipe collection and will definitely be getting a regular workout. Keep up the good work- it is much appreciated!!

Anonymous said...

This is the exact same recipe as found in The Buford Pusser Home & Museum cook book (copyright 1988)posted by Lillian Kirk, a talented pie maker from Tennessee. Mrs. Kirk made this pie for a local restaurant for years long before this cookbook was published. It's easily from the 1950's and definitely a winner.