In the age of the Google search and Barnes and Nobles stocked with enough cookbooks to fill a small town’s library, it’s easy to take for granted the value of a beloved recipe. As much as I love reading about food, experimenting with ideas I find on blogs and paging through my favorite cookbooks, the best recipes — the ones that survive generations and withstand the test of time — are those that are scribbled in old notebooks or written on a napkin, then repeated again and again until they’re remembered by heart. Yes, the very best recipes are the remembered recipes, which in itself is becoming an increasingly lost art.
According to my grandma, all of her mother’s best recipes were tucked away in her mind, easy enough for her to pull out when the occasion called for it. Getting her to communicate them out loud, however, so my grandma could write them down was a monumental task. Over the years, Grandma eventually managed to record many of her favorites — pies, cakes, entrees and sides that she remembered enjoying as a child — and today, decades later, they safely reside in the original notebook, now yellowed and stained from time and use. While we were visiting her home in Wisconsin a few weeks ago, Grandma pulled out the old notebook so I could look at the coconut pie recipe my great-grandma used to make (though I never tasted her pies, I can guess by her progeny’s that they were the kind you write home about). Call me nostalgic, but I could cook from that tattered old notebook for days. They just don’t write them like that anymore.
I did get a kick out of the spelling of “cocoanut.” Maybe we spelled it differently back them, my grandma joked. Makes sense to me. All spelling aside, this recipe is written exactly how it’s meant to be — mainly because it’s exactly how it’s always been. Ingredients are simple, instructions are brief, and the results are where it counts.
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Coconut Pie
From Grannio
• ½ cup white granulated sugar
• 2 tablespoons cornstarch
• ½ cup coconut (heaping!)
• 2 cups milk
• 2 eggs, separated
In a small bowl, mix together cornstarch and egg yolks until combined. Add water, a tablespoon at a time, and stir until mixture reaches a pouring consistency (like a thick syrup). Set aside.
In a large saucepan over medium heat, mix sugar a milk. Stir until sugar dissolves and milk is hot (but not scalded). Add the cornstarch mixture, and stir constantly over medium heat as the mixture starts to thicken. It’ll take a little while; you’re working toward a pudding-like consistency.
Once mixture reaches desired thickness, stir in coconut and remove from heat. Pour filling into cooled, baked pie crust.
For the meringue topping, preheat oven to 375 degrees. Beat egg whites until soft peaks begin to form, then sprinkle in a bit of sugar to sweeten (I added about 1/8 cup). Continue beating on high speed until stiff peaks form. Carefully spread meringue across top of coconut filling (take the meringue all the way to the edges of the pie — otherwise it will fall deflate while baking), and form into pretty peaks on top. Sprinkle a bit of coconut on top of the meringue, and bake just until meringue browns to your liking (keep an eye out; this happens quickly).
Makes 1 pie
Flaky Pie Crust
Adapted from Grandma’s pie book
• 1 cup sifted flour (pastry flour works really well)
• ½ teaspoon salt
• 1/3 cup plus 1 tablespoon unsalted butter
• 2 to 2 ½ tablespoons water
Combine flour and salt in a large bowl. Cut in the cold butter until a crumbly mixture starts to form. Add the water a tablespoon at a time, and combine just until dough reaches desired consistency (I went for a Pillsbury pre-made crust sort of feel). Remember that with pie crust, the less you handle it the better.
Once all ingredients are combined, shape the dough into a smooth ball. On a lightly floured surface, roll out the pastry to about 1/8-inch thickness (making a 10-inch to 11-inch circle). Ease the crust into a pie pan, and gently press out the air pockets with your fingers. Prick the bottoms and edges of the pie crust evenly with a fork.
Bake the crust in a 450-degree oven for 10 to 15 minutes, until browned the way you like it. Cool before filling.
Makes 1 pie crust
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Ironically, the only step I missed with my coconut pie was one of four actually listed in the recipe — sprinkling the meringue with coconut. Despite my pie’s near-naked top, however, it turned out quite picturesque. I’d say Grandma and Great-Grandma earn the praises for that one.
Have you cooked up any nostalgia lately? What are your favorite family recipes? Any stories to share about parents, grandparents, aunts or uncles who’ve shared their love of cooking with you? I’d love to hear it!
XO,
Katrina
Rufus' Food and Spirits Guide says
Family recipes are just the best. This pie looks wonderful.
Katrina Tauchen says
I agree! Family recipes are the very best kind! Thanks!
KT says
I love cookbooks like that and the old handwriting–people don’t write like that anymore!
My mom and dad have a Yours, Mine and Ours cookbook from their wedding that is sort of falling apart at this point but full of lots of family recipes from over the years. Those types of recipes are the best! They’ve truly stood the test of time 🙂
Katrina Tauchen says
Your parents’ cookbook sounds wonderful! Those falling-apart pages just mean that it’s seen a lot of love. 🙂
Eileen says
I love this blog entry. Your grandmother’s handwriting looks just like my Mother-In-Law’s & I’m reminded of the time she taught me how to make fudge. I love standing next to someone in the kitchen, while they demonstrate a favorite recipe, especially because the tricks (which make it special) are rarely written down.
Katrina Tauchen says
You’re so right! The special tricks are never written down. You have to go straight to the source! 🙂
alisonamazed says
Family recipes rule! but what I really wanna know is what kind of camera are you using?
Katrina Tauchen says
We use a Canon EOS Rebel T2i 18 MP with a 50mm fixed lens. Still trying to figure it all out, but it’s been fun!
bermondseykitchen says
I’ve lived in the UK for the last 7 years and seeing this recipe took me right home! Without even knowing it before, I realised: This. This is what I have been missing.
I will be trying your Grannio’s coconut meringue pie.
Katrina Tauchen says
How great! I hope you like the pie as much as we do!
clorisbaby says
I love your blog!All the pics are fascinating.
Katrina Tauchen says
Thanks so much!
Pinks Recipe Diary says
Hi
You have a wonderful blog and i loved it.I liked ur recipes and also the decorating stuff. will be a regular visitor from nw.
Katrina Tauchen says
Thanks! Your blog looks great, too! 🙂
Mozes says
Am I the only one that noticed the last ingredient on the crust is nothing? Is that supposed to be water?
Katrina Tauchen says
Whew! Thanks for catching that! Yes, ’tis water that rounds out the crust. 🙂
ceciliagunther says
I also have my grandmothers cookbook and aren’t they divine these old recipes. She had a pie shop. In New Zealand. One street back from the beach. Not sweet pies like you have here in the US but meat pies and chicken and fish pies. Her pastry was so flaky and crunchy my Dad is still raving about it 70 years later. My father has memories of old tramps sitting on the stone wall outside her shop munching on pies he had delivered to them. Their coats tied together with baling twine. She always made enough to give a certain number away he said. My father’s father was away in the 2nd world war for 6 years so she really did have to fend for herself. And like a charm I have her book. My own mother wrote in it too, she has been gone now for about 20 years now so it is a treasure. There is even a recipe in there on how to pickle a husband, I am not kidding!!! Ironically before the war and her marriage my grandmother was a concert pianist. But her pie recipes are so so tasty. I will be trying your coconut pie soon. cecilia
Katrina Tauchen says
What a wonderful story! Your grandmother’s cookbook sounds like quite a keepsake. And a recipe to pickle a husband?!? Ha! A good sense of humor is a definite asset when it comes to cooking. 🙂 By the way, I love your blog! So many great stories to share!
diamondsandcandy says
Just finished this recipe and it came out wondeful! Not as picturesque but still very wonderful! Thank you!
Katrina Tauchen says
Yay! I’m so glad to hear it turned out well for you! Now go enjoy the fruits of your labor. That’s the best part! 🙂