2 Samuel 17:27 And it came to pass, when David was come to Mahanaim, that Shobi the son of Nahash of Rabbah of the children of Ammon, and Machir the son of Ammiel of Lodebar, and Barzillai the Gileadite of Rogelim,

2 Samuel 17:28 Brought beds, and basins, and earthen vessels, and wheat, and barley, and flour, and parched corn, and beans, and lentils, and parched pulse,

2 Samuel 17:29 And honey, and butter, and sheep, and cheese of kine, for David, and for the people that were with him, to eat: for they said, The people is hungry, and weary, and thirsty, in the wilderness.

 

The following recipe is a tried and true keepsake recipe from Granny Long.

She wasn’t really my Granny, she was just loved by many people, and that’s what almost everyone called her.

My daddy loved her Coconut Pie and he has not had the pleasure of indulging since she passed several years ago.

So, I contacted her daughter-in-law, Judy Petty, to ask for Granny Long’s Coconut Pie.  She was more that happy to share this recipe with me.  (I’m the lucky one!)

And here it folks ….. hope you enjoy it!!!!

INGREDIENTS

2 tablespoons real butter

dash of salt (about 1/8 teaspoon)

1 1/2 cups white sugar

4 1/2 tablespoons flour

4 eggs, at room temperature

2 cups milk

1 teaspoon real vanilla

1/2 cup coconut, flaked (or, a handful or two as Granny Long would say)

DIRECTIONS

Using an egg separator, and a glass or metal mixing bowl that has been wiped clean with a paper towel dampened with vinegar (this will remove any oil residue from your bowl), separate the egg yolks from the egg whites.

Place the yolks into a small mixing bowl.

Set egg whites aside.

To the yolks add the milk.

With mixer on low-speed, whisk together milk and yolks.

Set aside.

In another small mixing bowl, combine flour, sugar and salt.

Whisk together, set aside

In a large iron skillet, over medium heat, melt butter.

Add flour mixture and whisk.

Over medium heat, while whisking away constantly, add milk and yolk mixture.

Continue to whisk until mixture is thick.

Yes, I did change whisk, the other one was creating way too much noise against an iron skillet!!

Remove from heat and stir in vanilla.

Stir in coconut

Pour into prepared pie shell.

Sorry I don’t have a pic of this, but I was getting excited.

Top with meringue.

(See meringue recipe below)

Sprinkle coconut on top.

Bake at 400° until top is golden brown.

Meringue

4 egg whites, room temperature

dash of salt

2 tablespoons very cold water (I put ice in my water just to make sure it was very cold)

6-8 tablespoons white sugar

Add the salt and cold water to room temperature egg whites

With mixer on high speed, beat until soft peaks form.

Add sugar one tablespoon at a time, mixing briefly after each addition, and beat until very stiff peaks form.

Top pie with meringue and bake until golden brown!

Yummy!  I do hope you enjoy this pie.

If you try it and love it, please give Judy Petty a big shout out to let her know just how much we greatly appreciate her sharing this wonderful recipe with us!