Another one in the series of pie recipies.
As with the pineapple pie recipe, the instructions refer to the canned version of an ingredient that is easily available fresh and locally-grown, in this case, coconut. It’s an interesting world journey of foods – tropical products in commercial, packaged form make their way into western recipes, which themselves are in turn passed onto to local cooks in tropical colonies.
There are no instructions here for the pie shell. My guess is that grandmother would have used a shortcrust pastry, just like the type we used for our regular family favourite of apple pie. You could try grandma’s Graham Cracker pie crust recipe here.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]