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Thursday, January 24, 2013

French Coconut Pie - the perfect texture and rich flavor is why this 140 year old recipe is a KEEPER

French Coconut Pie
I received this recipe from Mrs. Youngerman, the mother of a customer at Murphy Tractor Company in Jackson Tennessee in the late 1950’s. She told me that she had been making this pie for her boys and now their families and that it was a recipe her mother had given her and it had been in their family since the 1870's.  It has a wonderful texture and taste and is one of my family’s favorites. Now I also make it for a dear friend, Mac Thomson, who is my daughter's age and his family were also customers of Murphy Tractor and long-time family friends.
1 stick butter (melted)
1-1/2 cups sugar
Pinch salt
3 eggs
1-1/2 to 2 cups coconut (package or canned)
1 tablespoon vinegar
1 teaspoon vanilla
Mix all ingredients in order, pour into unbaked pie crust.  Bake at 300 degrees about an hour or until done.  Don’t overcook. Josephine Murphy, Jackson TN

10 comments:

Susie said...

My grandma's recipe is very similar to this, but it calls for buttermilk. No milk (I see vinegar is listed) or buttermilk?

Bevin. P.C. said...

Sounds delicious!!I love coconut.Can't wait to try it! Maybe tonight...Thanks for the recipe!

Joy said...

Libby, your page is a Southern dream come true! I have been wanting a really good French Coconut Pie recipe, and here you are with such a beautiful one! Thank you!
~Joy from Yesterfood

Unknown said...

Would the coconut used in this recipe be the sweetened dried kind or would fresh coconut work as well?

Libby Murphy said...

I have always used the dried, so i really don't know. But I would think so.
Let us know if you try it.
Thanks

Matthew David said...

Susie---Would you feel comfortable sharing your Grandma's recipe? I think the addition of some milk or buttermilk would make this even better!

Libby Murphy said...

This is more of a chess pie which originally didn't call for milk or buttermilk. There is a buttermilk pie which is very similar but adding the milk makes the consistency more creamy than ooey-gooey and that's what makes this pie so indescribably decadent. Try adding the milk if you like. I just hope you enjoy this recipe as much as we have.

kimi booher said...

Oh wow. This was awesome. Just had it for dessert. Thank you for sharing.

Libby Murphy said...

Oh I'm so glad you liked it. Please send us a photo of you and or someone with your pie. We would love to share with your comments on the site and on Facebook. Thanks so much. Send to us at twirlandtaste@gmail.com
Thanks

Cynthia Landrie said...

I am the only person in my house that enjoys coconut! To bad, I will have to eat it all myself! This pie looks divine!

I would love it if you would pop over and share this on my In and Out of the Kitchen party!

Cynthia at http://FeedingBig.com

Thanks so much! I am now following you!