This story first appeared in our 2016 special Holiday Baking section, “A Grandfather’s Coconut Pie,” by Raleigh author Bridgette Lacy. She wrote: Papa liked his desserts sweet. This coconut pie is no exception. Enough said. I prefer using 1/2 cup sugar even though my Papa used 1 cup of sugar. I think it’s sweet enough with less sugar. Add a half teaspoon of vanilla extract to add a little bit more richness. Papa used Jiffy piecrust mix to make his piecrust. From “Sunday Dinner: a Savor the South Cookbook,” by Bridgette A. Lacy (UNC Press, 2015).
1/2 cup white granulated sugar
1 tablespoon cornstarch
1 1/2 cups sweetened condensed milk
1/2 cup unsalted butter, at room temperature
4 ounces shredded unsweetened coconut
1 (9-inch) unbaked pie shell
Preheat the oven to 350 degrees. In a large bowl, beat the eggs and sugar together. Add the cornstarch, milk, and butter and blend well. Add the coconut and stir until incorporated. Pour the filling into the pie shell. Bake until firm, about 40-45 minutes.
Cool and serve.
Yield: 1 (9-inch) pie