This pie.  I grew up eating it.  It’s one of those recipes that my mom carted out only at holiday time, so it was a special pie, reserved only for occasions to be celebrated.

But I’m breaking that tradition.  I’m making this pie whenever I feel like it.  And I have three good reasons to support this departure from convention:

1. This pie is absurdly easy to make.

2. It is redonkulously yummy.

3. My kids love it.  For proof, see Exhibit A:

e loves pie

(No he did not pose for that.  Yes that is the face he actually made while eating the pie.)

So make this pie whenever you feel like it.  Make it on a Tuesday, or make it for a potluck.  Give one to your neighbor.  They’ll love you for it.

Speaking of neighbors, as I gathered my ingredients for this recipe I realized I was out of eggs.  Grrr…

Undaunted, I dashed to my neighbors’ house.

And I’m just going to stop for a moment to brag about my neighborhood.  No it’s not perfect, and no the houses aren’t all brand spankin’ new.  There’s a lot of dog barking and our yards are mostly small…but the people…well, they’re awesome.  And when we bought this house we gained some of the best next door neighbors imaginable.  And I mean that sincerely.

So I ran straight over to their house and asked for two eggs.  They needed a stick of butter so I grabbed one from my fridge to bring to them.  We work on a barter system around here.  It feels old fashioned and cooperative, and I am glad in it.


Eggs retrieved and stick of butter deposited next door, I gathered my other ingredients.  Here they are:

coconut pie ingredients

Start by grabbing your blender.  My blender went kaput so I use my small food processor, and although it reaches max capacity to accommodate this recipe, it handles the job just fine.  Now grab a stick of softened butter, and then cheese for the camera.

cheese for camera

Put the whole stick into your blender or food processor.

stick in

Now grab the sugar.  My sugar canister needed a refill.

sugar canister

Measure one cup of sugar and add it to the blender.

sugar in

That’s a glass of my lifeblood (aka My Perfect Sweet Tea) in the background.

Now crack both eggs.

crack eggs

Make sure you have a strange smile on your face.

My helper wanted to join me for the next part, so we tied on her sweet little apron.

suited up

Then we grabbed the stool.

grab stool

For the next part of the recipe, you’re going to make self-rising flour.  Yes, you can buy self-rising flour from the market, but it’s simple to make, so I usually just prepare my own.

Grab a little bowl and measure one-quarter cup of flour.

grab bowl

Now find your salt and measure one-eighth of a teaspoon.

measure salt

Pour the salt in with the flour.

Then add slightly less than one-half teaspoon baking powder (do you like the precision of that measurement?), and stir to combine.

stir to combine

Now pour your self-rising flour into the blender.

pour in

Next measure one cup of milk.

one cup milk

And pour in it with everything else.

little fingers

Oh my gosh.  Look at those little fingers.

Now blend, making sure that everything is well mixed (no big lumps)!


Pour it into a bowl, and taste a little to make sure it came out okay.

taste a little

Measure one cup of sweetened flaked coconut, pour it in the bowl, and stir.


Pour the mixture into a 9-inch pie dish, and sprinkle the top with the flaked coconut.


Pop the pie into a 350 degree oven for approximately 45 minutes.

The little ones goofed off while it baked.

goofed off

And then voila!


It’s perfect with a cup of strong coffee.


coconut pie

Make this pie tomorrow.  It will be Tuesday, and that’s a good enough reason for me.

All of the photography in this post was done by my wildly talented photojournalistic friend Lindsey Clark.  Her ability to make any situation or setting look beautiful always amazes me.  She has an eye like no other.


1 stick softened salted butter

1 cup sugar

2 whole eggs

1/4 cup self-rising flour

1 cup milk

1 cup sweetened flaked coconut