Mamas Coconut Pies Recipes

Steps:

• 1. This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy)
• 2. in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
• 3. add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
• 4. Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
• 5. to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
• 6. divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.