Tuesday, June 6, 2017

Coconut Pie

by Shanna Hatfield

     Last month, Captain Cavedweller and I spent nine days in Atlanta at the Romantic Times Convention.
     It was such a fun experience, for so many reasons. But I must admit, one thing we both really enjoyed was the Southern food.
     Between eating barbecue, fried chicken, and peach cobbler, I discovered coconut pie.
     It's so different from the types of coconut pie I've ever eaten, and so delicious.
     In fact, I came home and looked up a recipe so I could recreate the pie at home.
     I can just picture some Southern cowboy who has moved out west in search of adventure or fortune, eager for a taste of home. I bet he'd fall head over heels for the woman who could bake him a coconut pie like his Granny used to make.

Coconut Pie
1 9-inch pie crust
1 cup sugar
1 tablespoon flour
3 large eggs, lightly beaten
2/3 cup sweetened flaked coconut
1/2 cup evaporated milk
1/3 cup butter, melted
1 teaspoon vanilla extract

     Bake pie crust in a 400 degree oven for about ten minutes, until lightly browned. Remove from oven and reduce temperature to 325 degrees.
     Combine sugar and flour then blend in eggs until well mixed. Add coconut then remaining ingredients. Pour into pie crust and bake for 30-35 minutes, until pie is set.
     Serve with freshly whipped cream.


USA Today Bestselling Author Shanna Hatfield writes character-driven romances with relatable heroes and heroines. Her historical westerns have been described as “reminiscent of the era captured by Bonanza and The Virginian” while her contemporary works have been called “laugh-out-loud funny, and a little heart-pumping sexy without being explicit in any way.”
Convinced everyone deserves a happy ending, this hopeless romantic is out to make it happen, one story at a time. When she isn’t writing or indulging in chocolate (dark and decadent, please), Shanna hangs out with her husband, lovingly known as Captain Cavedweller.
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