Mama Perry’s Coconut Pie

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Servings: Two 8-inch pies or about 4 dozen bites

My grandma made many a pie raising five children in Franklin County long ago … a proper meal wasn’t “fit’n” without dessert! I remember her cracking fresh coconuts and grating them, especially for her cakes, but you don’t need to do all that. This recipe quickly makes two pies, or use mini muffin pans for bite-sized treats for snacks and parties.

Ingredients

4 eggs, lightly beaten

1¾ cups sugar

½ cup self-rising flour

2 cups sweet milk

2 teaspoons vanilla extract

10–14 ounces grated coconut (sweet or unsweet)

½ stick butter, melted

Directions

Preheat oven to 350 degrees.
Mix all ingredients and pour into two 8″ pie plates. Bake for about 40 minutes until solid in the center.

What is sweet milk?

Sometimes you might come across a vintage recipe like this one that calls for “sweet” milk. This is nothing but regular white milk. Back in the day, milk was referred to this way to delineate it from the other most frequently used milk, buttermilk. So if you come across an old family recipe that calls for sweet milk, just grab your plain old milk and cook!