My wife Molly’s great-grandmother Mae is 98 years old. She’s one of the kindest women I’ve ever met, and I’ll never forget her sweet laugh and smile. It’s likely Mae is also one of the smallest and toughest women I’ve ever met. Well into her 90s, she mowed her own grass around her home and drove a golf cart through the woods to her church in the mountains of east-central Alabama!
It’s well known in the family that Mae has long championed eating what her body tells her it needs and wants. That mentality tells me her approach to food is deeply spiritual, which fits with the great faith by which she lives her life.
We find great joy in being family with Aunt Mae, as we call her, and we take great pride in sharing this recipe for her Coconut Pie. Molly’s mother recently shared the recipe with us after a visit to see Mae in Alabama, and we tried the pie soon afterward. With each step, and then with each bite, I thought about how much of a blessing Mae’s 98 years have been for all who have known her. She continues to bless us with her example of faith and with her food, including this Coconut Pie. It’s light and sweet inside, with a strong exterior around the edges, just like Aunt Mae.
We know God made a special woman in Mae. Here’s how you can make her pie.
What You Need:
¼ cup butter
1 cup granulated sugar
1 cup milk
¼ cup self-rising flour
1 can (3.5 ounces) coconut (About ½ cup)
What You Do:
1. Cream together the butter and sugar in an electric mixer.
2. Add the eggs, one at a time, and beat well after both.
3. Add the milk, flour and coconut, and mix well.
4. Pour into a lightly greased pie pan.
5. Bake at 350 degrees for 45 minutes, or until set. In our oven, we needed only 40 minutes.