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Mama Dickert's Coconut Crustless Pie
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Southern Recipe Restoration Project
Sonya Jones, owner of Sweet Auburn Bread Co., and baker and writer Deborah Geering tested and adapted several old family recipes to the modern kitchen, including this one. The recipe was submitted by Mary Jo Gantt of Duluth, who says she fell in love with this pie when she was 10 or 11, on summer visits with her great-grandmother, Lucille Dickert, in Newberry, S.C.
Hands on time: 15 minutes Total time: 45 minutes Serves: 8
Ingredients:
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1/4 cup (1/2 stick) butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup evaporated milk
1/4 cup all-purpose flour
1 cup flaked sweetened coconut
Instructions:
Preheat oven to 350 degrees. Melt the butter. In a mixing bowl combine sugar and melted butter. Stir in the eggs and vanilla. Mix well. Stir in the evaporated milk. Stir in the flour and coconut. Pour into a lightly greased 8- or 9-inch glass pie plate. Bake in preheated oven until set in the center and lightly brown around the edges, about 25 to 30 minutes.
Nutrition:
Per serving: 265 calories (percent of calories from fat, 41), 4 grams protein, 36 grams carbohydrates, 1 gram fiber, 12 grams fat (8 grams saturated), 72 milligrams cholesterol, 130 milligrams sodium.
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