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Today is September 25, 2022

Coconut Pie

Breads & Desserts


5 egg yolks, beaten, whites reserved
4 cups milk, divided
2 cups sugar
3 1/2 oz. coconut
1/2 cup cornstarch
1 tsp. vanilla extract
1 tsp. butter
2 Pillsbury pie shells

5 or more egg whites
3/4 cup sugar
1/2 tsp. vanilla extract
3 1/2 oz. coconut


Preheat oven to 300 F. Combine beaten egg yolks with 3 cups of the milk, sugar and coconut. Mix cornstarch thoroughly with remaining cup of milk; add to mixture. Cook over medium heat, stirring constantly, until thick; remove from heat. Stir in vanilla and butter. Bake pie shells according to package instructions.
  Note: Stirring is the secret to a good pudding.

Beat egg whites until stiff. Add sugar slowly; continue beating until shiny. Add vanilla; mix. Pour pudding into the 2 baked pie shells. Top with meringue. Sprinkle with coconut. Bake at 300 F until lightly browned.


from “Green Sprouts Garden Club Cookbook,” Taylorsville

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