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Fresh eggs for a coconut pie

Best coconut pie ever. A hands down winner

This old taste pleasing recipe was originally cooked on a wood stove. This has been a family favorite for well over seventy years. It never fails to get raves, and it has a taste that you remember. It is too good not to share with friends or family.

I was young and inexperienced when I first tried to make this pie. It took me awhile to figure out why my pie always had white blobs in it. I wasn’t separating the yolks from the whites. Did I tell you that I was young and inexperienced?

Get your ingredients all together beside your big mixing bowl.









3 full tablespoons of flour

Pinch of salt

2 cups of sugar

2 cups milk

½ cup of evaporated milk

1 cup of coconut

2 tsp vanilla flavoring (I cut it back to 1 tsp)

4 eggs

Mix the dry ingredients together

Separate the eggs yolks (save the whites for meringue)

Beat the yolks and add the milk, flavoring, and coconut

Add to the dry ingredients

Cook slowly until mixture thickens

Pour into two cooked pie shells

Beat the eggs whites until stiff peaks form and spread on top of the pie

Old Home place and Pine Apple Upside Down Cake memories


Mom made the best pineapple upside down cake. She started with a big cast iron skillet and a bowl of butter and brown sugar. You could smell that brown sugar and butter in that warm skillet a mile away. There are lots of recipes for the upside down cakes, but this one is a favorite from my childhood. Try this one when you just want to cook something, but not spend a lot of time in the kitchen.
Start with your cast iron skillet, butter or margarine and brown sugar simmering on very low heat.


      3/4 stick of margarine
1 1/4 cup brown sugar
1 cup cup granulated sugar
1 large can pineapple rings
enough whole pecans to spread over the brown sugar mixture
1 cup plain flour
1 tsp baking powder
pinch of salt
3 eggs separated
1/2 cup of the pineapple juice
 This cake is better thin. It allows the gooey, delicious butter and sugar to saturate through the cake more.
Melt the butter in a 9 or 10 inch cast iorn skillet. Sprinkle the brown sugar in the butter. Sprinkle pecans over the sugar and butter mixture. Mix the flour, baking powder, salt and sugar together.
Beat the egg whites and set aside.
Whisk the egg yolks and add the pineapple juice to the yolks. Add the dry ingredients. Fold in the beaten egg whites. Pour the batter over the butter and brown sugar and layer of pecans in the skillet. Bake in a 350 degree oven until the cake is firm, about 25 minutes, depending on the thickness of your cake. It is a good idea to check your cake after about 20 minutes cooking.
Carefully turn the heavy skillet upside down onto a plate.