GRIT Recipe Box: September/October 2010
Wilda Harris, Paragould, Arkansas, would like a coconut pie recipe that makes its own crust. The ingredients are simply mixed and placed in the pan.
With names like Impossible Coconut Pie, Makes-Its-Own-Crust Coconut Pie and Amazing Coconut Pie, hundreds of recipes arrived for Wilda.
Ruth Lanterman, Great Bend, Kansas, sends a version that was originally published in our sister publication, Capper’s, at least 30 years ago.
Makes-Its-Own-Crust Coconut Pie
1 3⁄4 cups sugar
1⁄2 cup flour
1⁄4 cup margarine, melted
2 cups milk
1 1⁄2 cups shredded coconut
1 teaspoon vanilla
Heat oven to 350°F. Grease 10-inch pie pan; set aside.
Combine ingredients in order given; mix well. Pour into prepared pan and bake for 45 minutes, or until golden brown.
Middle of pie will appear rather soft. Properly done, the pie will have a delicate crust over the top, sides and bottom. It will be solid enough to cut after it has cooled. The center will be a perfect cream pie.