Appalachia Appalachian Food

Granny’s Quick Coconut Pie

Grannys quick coconut pie makes its on crust

When Granny wanted to whip up something sweet to go with supper but didn’t have much time, she’d make a no crust coconut pie. The recipe is very common in my area of Appalachia so Granny could have learned it from anyone.

Granny’s Quick Coconut Pie

• 2 eggs
• 2 tablespoon butter softened
• 1 cup milk
• ¼ cup self-rising flour
• ¾ cup sugar
• 1 teaspoon vanilla
• ¼ teaspoon coconut flavoring (if you don’t have it on hand you can leave it out)
• 4 ounces of shredded coconut

No crust coconut pie
Cream sugar and butter.

Add flour and mix well. Add eggs, milk, vanilla, and coconut flavoring and mix well.

Add coconut, mix well.

Pour into well greased 8 inch pie plate. I use coconut oil to grease the pie plate.

Bake at 350° for 30 minutes or till set in the middle.

Print Grannys Quick Coconut Pie (right click to print recipe)

Grannys quick coconut pie makes its on crust
Granny liked to make this quick coconut pie because she usually had everything on hand and we all liked coconut.

Tipper

 

You Might Also Like

17 Comments

  • Reply
    Charles Fisher
    January 14, 2017 at 12:10 pm

    Mother made the same pie, but substituted rice for the coconut.

  • Reply
    Taylor IP
    April 18, 2016 at 11:42 pm

    Great post!!!

  • Reply
    Glenda Beall
    April 18, 2016 at 11:09 pm

    Tipper, I can’t wait to make this. I love coconut pie but I don’t want to have to deal with a crust. So, now I don’t have to!
    Thanks and the pictures look so good.

  • Reply
    Janis Sullivan (Jan)
    April 18, 2016 at 4:38 pm

    I could not get you at your email. I do want to tell you thank you for my Daisy Rada pan scrapers. I got two. Isn’t that wonderful! Thanks so very much. I now have ordered other Rada products. Jan Sullivan

  • Reply
    Ed Ammons
    April 18, 2016 at 1:14 pm

    Why couldn’t you serve it in a glass and call it a coconut parfait? To make it more elegant sprinkle with some toasted coconut. Or chopped walnuts? Or pecans? Or shaved chocolate? Or crushed cookies? Even a light dusting of Dental Mild! Or whatever suits your fancy!

  • Reply
    Ken Roper
    April 18, 2016 at 12:09 pm

    Tipper,
    I think I’ve still got some coconut leftovers from an Oatmeal Cake I made recently. There’s just enough to make this Coconut Pie.
    When I was growing up, mama never made anything but a layered Coconut Cake. My favorite was those little strawberries she had canned or yellow cherries made into a pie. Lately I been craving some of those lightly browned Coconut Mararoons from the grocery store…Ken

  • Reply
    Judy Malone
    April 18, 2016 at 11:49 am

    One of my all time favorites! Just perfect for a fast dessert and no leftovers~ I could eat the whole pie myself! 🙂

  • Reply
    Tamela
    April 18, 2016 at 10:14 am

    I used to make one in the blender using a commercial biscuit mix. I made it for myself on my birthday since I’m the only one in the family that likes coconut!
    Seeing this recipe has whetted my appetite, I may have to celebrate my birthday early this year! 😉

  • Reply
    Zelma
    April 18, 2016 at 9:53 am

    One of my favorite pies–I’ve made a version of this with Bisquick for years. My dad loved coconut pies, and I do too!

  • Reply
    b. Ruth
    April 18, 2016 at 9:30 am

    Tipper,
    This recipe would be “as handy as a pocket on a shirt”! Usually there is still leftover coconut in the freezer from Christmas baking. Unless one used it for making the fur on the Easter bunny or colored it for the green grass the bunny cake sat on! ha
    I rarely have an extra pie shell in the freezer. If I get a notion for pie, I always think of the crust/shell first. By then I am not ready to take the time to make a pie shell. Then there is the meringue and toasting it, etc. etc. This pie sounds just perfect, no crust, no meringue!
    Without the crust/shell/meringue…would/could it be called a elegant coconut pudding?
    One could always stick a couple of Palmiers (cookie) in the edge when serving, just to give the guest a little extra sweet crunch!
    Yep, I think I have everything I need for this recipe…
    Thanks Tipper,
    PS…Have you ever made Palmiers or elephant ears..(cookies)…great with ice cream, too!

  • Reply
    Pam Danner
    April 18, 2016 at 9:10 am

    Ooo-Ooo, I remember my Aunt Norva making a pie like this. This is a keeper! I did make a few changes and HOPE it tastes okay. I put it into my Weight Watchers recipe calculator, changed the butter to Land O Lakes light butter, 2% milk and Stevia in place of sugar which brought the points down considerably. I’m down 20 pounds and counting. Like Oprah says on the commercial, “I can have bread”! I really can have just about anything.
    Pam
    scrap-n-sewgranny.blogspot.com

  • Reply
    Miss Cindy
    April 18, 2016 at 8:29 am

    Good, quick, and easy!

  • Reply
    Cynthia Schoonover
    April 18, 2016 at 8:27 am

    My mother made crustless coconut pie quite often when I was growing up. It was firm enough to eat in your hand. This post brings back memories.

  • Reply
    Dolores
    April 18, 2016 at 7:31 am

    Mm mm! One of my favorites! Thanks for the recipe.

  • Reply
    Tipper
    April 18, 2016 at 7:18 am

    Marshall-whoops! I left out the most important ingredient : ) Thank you for catching my omission. I fixed the post and the printable recipe. Have a great day! 

  • Reply
    marshall
    April 18, 2016 at 7:10 am

    when do you add the coconut into the batter?
    marshall

  • Reply
    Quinn
    April 18, 2016 at 6:49 am

    I haven’t made this in a long time – thanks for the reminder!

  • Leave a Reply