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Everyone Loves Pie {Week 50}


This French Coconut Pie (#50!) went to Beth’s mom and dad, Tom and Jean. They have been behind us 100% from the very beginning, when we had this crazy dream to build our own company. They’ve spent many hours helping us with all sorts of things, from making little wooden recipe boxes, to packing orders, to fixing us lunch. We’ve said it many times before, but we have the best families! Also, Beth’s dad recently had shoulder surgery, so I thought a little bit of pie would make it feel all better!

Tom and Jean, from the bottom of our hearts, thank you for all you do for us! (and Merry Christmas!)


French Coconut Pie


1 9 inch uncooked pie crust
3 eggs, beaten
1 1/2 cups sugar
1 cup flaked coconut
1 stick butter, melted
1 Tbs white vinegar
1 tsp vanilla
1 pinch salt


Prepare the pie crust and fit to a 9 inch pie pan. Mix all the filling ingredients well and pour into the pie shell. Bake at 350 degrees for 1 hour. Let the pie cool completely before slicing.

:: Carrie ::

Everyone Loves Pie {Week 36}

crisp coconut and chobolate pie


We sure are blessed to have a lot of family and friends who don’t mind spending a few hours here and there helping us get all those small things done. It’s all those things that if they were left up to us would consume ALL our time, leaving us no time for anything else. It’s things like packaging greeting cards, and tying bundles of recipe cards together, and just getting everything all ready to go in general – so that when you buy something, it can go right in a box and be sent straight to you!

Every couple of weeks or so, it seems, we have what we’ve come to call “work days” where we welcome helpers to the barn to do just that – help us out! These groups mostly consist of aunts, neighbors, friends, and usually our moms as well. A lot of work gets done (Thank you guys!), but there is also a whole bunch of chatting, and laughing, and it seems like they always have a pretty good time! We compensate them for their work, of course, and we like to feed them lunch too!

This week’s lunch included a pie – a crisp coconut and chocolate pie to be exact. This recipe was passed down to me from…Martha Stewart, and it is super simple and easy to make. It only has four ingredients, but you’d never guess that if you didn’t know. It’s actually kind of fancy! A buttery crisp coconut crust, filled with a silky smooth chocolate ganache. Cut the pieces small – this one is rich!


Crisp Coconut and Chocolate Pie

For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


Preheat the oven to 350°F. In a mixing bowl, cut the butter into one-third of coconut until mixture forms a ball. Sprinkle the remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

:: Carrie ::

Everyone Loves Pie {Week 15}

Let me tell you about our good friends Lily and Gilbert. These two love good food, and they love gathering people together. Two traits that are a match made in heaven. Last fall for their anniversary they threw a big party at their house and invited all of their friends and neighbors to come celebrate with them. Gilbert spent the entire day cooking a whole pig in their backyard. When it was done they laid the pig out on the kitchen counter, and everyone was free to slice off which ever parts and pieces they wanted. It was pretty great.

So, earlier this year, Lily and Gilbert decided that it would be fun to round up a whole bunch of us and have a Sunday night dinner together once a month. We all thought that was a fantastic idea, of course. We’re calling it supper club, and it’s been so much fun! Each dinner usually revolves around some theme, we all bring a dish or two to contribute, and we just hang out together and eat some good food. Really, it has been SO good. There are some highly skilled cooks in our bunch. This month we went with a cajun theme. We had a big pot of jambalaya, some corn bread, hush puppies, grits, sweet potatoes, and the list goes on and on. I don’t usually think of pie when I think of cajun food, but I found this recipe for New Orleans Creole Coconut pie, and it had to be made. The recipe was originally published in the New Orleans newspaper, the Picayune, in 1900. Can’t get much more authentic than that.

Just a warning: This recipe calls for a generous amount of nutmeg. 1 tablespoon is kind of a lot, so adjust it according to your taste.


New Orleans Creole Coconut Pie


 Pastry for a 9 inch single crust pie
2 cups milk
1 1/2 cups powdered sugar
2 Tbs butter, melted
3/4 cup white wine, apple juice, or white grape juice
1 Tbs. ground nutmeg
2 tsp vanilla extract
2 cups shredded coconut, sweetened or unsweetened
6 egg whites


Heat the oven to 350 degrees. Line the pie plate with the pie crust. Line the pie crust, or pierce it all over with a fork, and partially bake it.
In a medium saucepan over medium heat, scald the milk by heating it until bubbles appear around the edges and the milk begins to steam. Don’t let it boil. Remove from the heat and let it cool to room temperature.
In a medium bowl, combine 1 cup of the sugar and the butter and stir with a whisk or a large spoon to mix them together well. Add the wine, nutmeg, and vanilla, and stir well. Add the coconut and the cooled milk, and stir gently to mix them well.
In a large bowl, beat the egg whites until they become thick and airy and will hold stiff but curly peaks. Add the egg whites into the bowl of coconut filling, folding them into the mixture as delicately as possible, so that the filling is light and puffed up. Quickly turn the filling into the pie crust and seal the edges.
Place the pie on the bottom rack of the oven and bake until the filling is puffed, fairly firm, and delicately brown, about 30 minutes. Place the pie on a cooling rack and let cool to room temperature. Just before serving, sprinkle the remaining 1/2 cup of powdered sugar over the top of the pie and serve.
:: Carrie ::