coconut custard pie

I ran across this recipe a few months back and immediately made it.  The recipe, featured in Food & Wine, comes from T.W. Graham & Co which is a small cafe in McClellanville, South Carolina.  It’s claim to fame?  The best coconut pie ever.  I have probably tried over 40 different coconut pie recipes and I can attest to the fact this one earns top awards in my book.  When I made it last month and brought it to work, my co-worker, Darren, loved it so much he had to stop what he was doing and sit down to savor it.  When I found out his birthday is today (thanks, Facebook), I just knew I had to make it for him.  Too bad he took the day off.  😦

First, you need a crust.  You can follow the recipe included in the link, or make your own favorite.  I, personally, LOVE Ina Garten’s version.  I mean, it’s Ina, come on, you know it’s going to be gooooood!

Second, you need to make the filling:

  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 6 large eggs
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • Salt, dash
  • 2 cups shredded sweetened coconut (6 ounces) – I used about 8 ounces

Bake it at 350 degrees for 40-50 minutes.  If you fill the crust all the way to the top you’ll need the full 50 minutes.

Here’s the thing:  this pie is sweet.   Perhaps too sweet for some people.  After I made this baby 3 times, I tweaked it just a bit.  I cut the buttermilk down to 3/4 cups and added just a hair over 1/4 cup of sour cream.  Trust me on this change, it takes this pie to the next level.  I also topped this one with shaved semi-sweet chocolate.

Give this one a try and let me know what you think!

P.S – Darren’s coming to get his pie, so the effort wasn’t wasted.  Happy birthday, buddy!

pie overhead