Coconut Pie

Coconut Pie

There is no specific holiday tradition associated with coconut pie. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.

This recipe comes from Buckeye Cookery, found on The Historic American Cookbook Project website.


9-inch unbaked pie shell 3 eggs - separated
2 cups milk 3 tbsp sugar
2 cups shredded coconut (16 oz bag 1/4 teaspoon salt
1 cup sugar

Place cherries in a bowl and pour sugar, water and flour over them and then stir together. Put mixture in crust and place a covering crust on top.

Bake in 400° oven for 50 minutes, or until a knife inserted in the middle comes out clean.

Pie Crust

(From The Old West Baking Book by Lon Walters)

2 1/2 cups flour 1/2 tsp salt
1/2 cup solid shortening 1/4 cup butter or margarine
4 tbls ice water

Blend flour and salt. Chill shortening and butter. Add to flour by cutting in with two knives or pastry knife. Keep cutting and slowly add ice water. Chill thoroughly before rolling out to ¼ inch thick.

Last updated: December 19, 2018

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