Oh, how my Nana loved Thanksgiving. For her, it was quite the affair and each year she would out do her self from the previous year. Of course, there were the ever evolving cheese balls to snack on, one year she sent formal invitations to us all but the year of all years was a doozie!

See Nana loved a good casserole and there would easily be a half dozen different varieties at the Thanksgiving table. As usual, I bounced into her kitchen to see what assortment of casseroles were in the line up. She whispered quietly to me…”Darrrrling…I do believe I lost a straight pin in one of these casseroles”. So everyone gathered around a lovely table, ready with plates full of those casseroles, when Nana graciously informed her guest to keep an eye on their plates for that missing straight pin. That may have been the most scrutinized Thanksgiving meal ever eaten.

So in lieu of sharing a casserole for your Thanksgiving table, I’m giving you the pie of all pies (straight pin not included). The first time I ever tasted this pie, it was delivered hot to my door in a pie box, yes a pie box, by a dear friend and she kindly shared the recipe. The only other person I have shared this recipe with is my sister. She routinely brings it to Thanksgiving claiming all the glory of this pie. So it will be just between us if you do the same thing. Like I said, it’s the pie to end all pies. Enjoy!

Coconut Derby Pie

2013-11-26 21:01:30

The pie of all pies. Chocolate chips, pecans and coconut.

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Ingredients

1. 1 stick margarine, melted ( yes margarine)
2. 1 cup sugar
3. 2 eggs
4. 1 tsp vanilla extract
5. 1/2 cup all purpose flour
6. 1 cup chocolate chips
7. 1 cup pecan pieces
8. 1 cup coconut

Instructions

1. Preheat oven to 350
2. Melt margarine in a large bowl
3. Add sugar, flour, eggs and vanilla then combine until smooth
4. Stir in chocolate chips, pecans and coconut
5. Pour into a pie crust and place on a cookie sheet
6. Bake for 40-45 until pie is golden brown and the center is set

Notes

1. I almost always use a frozen pre-made pie crust for this recipe. I let the pie crust thaw a bit while I am getting the filling ready.
2. Since two pie crusts come in a package, you can easily double the recipe.

http://lolleighcooks.com/

Thanks for reading and sharing. It’s been fun getting lolleighcooks back up to speed and I look forward to sharing stories and recipes with y’all. We’re still a bit under construction with the site but I just couldn’t resist a Thanksgiving post!

Life is a funny thing – full of ups and downs, great joy and sorrow, heartache and love. A mother’s greatest gift to her child are roots and wings to navigate this sometimes bumpy life and I find myself using these tools more than ever these days.

I am grateful to be a mother today but I am even more grateful to the woman who taught me how to be a mother. It’s funny that at age 36, I need her just as much today as my 14 month old needs me.

We love you to the moon and back – Happy Mother’s Day!

Recipe:

1/2 cup almonds, dry roasted and unsalted

1 cup graham cracker crumbs

1 tbsp sugar

1/4 tsp cinnamon

3 tbsp butter

1 – 14 oz. can sweetened condensed milk, fat free

2 eggs, separated

1/3 cup lemon juice, fresh

1 tsp lemon zest

1 tbsp sugar

strawberries and whipped cream for garnish

Preheat oven to 325 degrees.

Grind almonds in a food processor until finely ground. Combine almonds with graham cracker crumbs, sugar, cinnamon and melted butter.

Press mixture into a tart pan with a removable bottom. Make sure to firmly pack the crust down with the bottom of a glass. Bake for 5 minutes and then let cool.

In small bowl, whisk together condensed milk, egg yolks, lemon juice and lemon zest and then set aside.

In a separate bowl, beat egg whites and sugar until stiff peaks form.

Fold egg whites into the condensed milk mixture and the pour into the tart pan.

Bake for 20-25 minutes until center is set. Let cool for an hour on a wire rack and then transfer to fridge and let chill for another hour before serving.

Serve with whipped cream and a strawberry.