Out of the blue, my aunt posted my the recipe to my granny’s coconut and pineapple pie. She’d found the card or the note somewhere. The recipe, she said, was written in her own hand.
The recipe for that pie had been kind of like a white whale for me during Pie Month in February. I’d asked Aunt Joyce about it, but then hadn’t heard anything. I figured she’d forgotten all about it or had become busy to spend much energy to track it down.
I’m sorry I ever doubted her.
The recipe really couldn’t have come at a much better time. For Pi Day (March 14), I’d planned on making a sugar free apple pie for the dieters or the folks with diabetes in my office.
I also thought I’d make another pie. I just didn’t know what.
Having my grandmother’s recipe was just an incredible gift. It made me think of granny, the farm where she lived and even my grandfather, who we called Big Papa (I’m not sure how that happened. It was also his CD handle, though).
I remembered being a little frightened of the farm when I was a kid. It was about 80 acres of woods and farmland, surrounded by even bigger farms all around it.
The property was big enough to house two ponds and you could wander past old tobacco barns and dilapidated houses that might have once belonged to old farm hands or family members who’d moved away.
The wide open space and sound of the whippoorwill in the dark of the night spooked me sometimes and made my dreams uneasy.
But I did love my granny’s cooking. It made up for being a little creeped-out by wholesome country living. She was a wonderful cook. There wasn’t much she made (except Lima beans) that I wouldn’t eat.
I loved the fried chicken, the mashed potatoes, her peach cobbler and that coconut and pineapple pie.
With the recipe, I didn’t make a big fuss. I didn’t even make a crust, but did it just like granny would have done it. I went out and bought everything, including the crust, at the grocery store. Then I made the filling, poured it into the shell and baked.
It came out of the oven exactly as I remembered it.
I got two pies out of the recipe. One went to work. The other stayed home.
People ate the coconut and pineapple pie, but they also ate the sugar free apple, which I didn’t care much for. Stevia has an aftertaste, but I swear the newsroom will eat anything short of a box of live hamsters.
Comments were positive, but not over-the-moon. More was said about the peanut pies, even the burned one, than this old recipe.
That’s fine. I didn’t mind.
To be honest, it wasn’t quite as good as I remembered, but I think that has to do with my application of the recipe. I think Granny stepped up the sugar by another half cup or she might have used sweetened coconut.
Still, it was pretty good. I’m glad to have the recipe and I know I’ll make it again.
You can have it, too.
Granny Mylum’s coconut and pineapple pie:
2 cups sugar
1 stick margarine or butter
4 eggs, well beaten
1 small can crushed pineapple
1 small can coconut (1 1/2 cups flaked coconut)
Cream sugar and butter, eggs, coconut and pineapple.
Pour into 2 regular unbaked pie shells. Bake at 350 for 35-40 minutes or until set.