Back to Recipes
American Southern
Cocoanut Pie
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 32. One of the earliest known cookbooks by an African American author.
25 minPrep Time
45 minCook Time
8Servings
hardDifficulty
Why This Recipe Works
Boiling milk with butter creates a custard base where egg proteins coagulate at around 160-180°F, thickening the filling. The grated lemon rind contains essential oils that cut through the richness of coconut and dairy, providing aromatic balance. Fresh coconut contributes both fat and texture, while the cracker crumb base absorbs excess moisture during baking, preventing a soggy bottom.
Before You Begin
- •This 1866 recipe requires interpretation: 'cocoanut' likely means fresh coconut meat, grated; '1 each milk' suggests one container (about 1 cup); '8 cups milk' is for the custard base
- •Pierce coconut eyes with a nail and drain liquid before cracking; use a vegetable peeler to remove brown skin from coconut meat before grating
- •Have eggs at room temperature to prevent curdling when added to hot milk
- •Temper the eggs by slowly whisking hot milk into beaten eggs before returning to the pot to prevent scrambling
- •Watch the custard carefully and stir constantly once it begins to thicken—it can go from perfect to curdled in seconds
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
