Gran’s Coconut Pie

This Sunday I am making Pie and remembering a great childhood memory. My Grandpatents used to tale us to Lea Lunchroom – Gas Station turned into a lunch spot for Ham sandwiches and Pie. We Loved the Pie!

  • 3 tablespoons butter
  • ½ (14.1-oz.) package piecrusts, refrigerated
  • ½ cup sugar
  • ¼ cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolk
  • 1 cup sweetened flaked coconut
  • 2 ½ teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • ⅓ cup sugar
  • Garnish: toasted coconut

Place 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, crimp, and prick bottom and sides of piecrust using a fork. Bake a one-crust pie following package instructions . Combine ½ cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Place plastic wrap directly on pan to cover and let stand for 30 minutes. Spoon custard mixture into crust, cover and chill 30 minutes or until set.. Using an electric mixer, beat whipping cream at high speed until foamy; gradually add ⅓ cup sugar and remaining 1 ½ teaspoons vanilla, beating until soft peaks form. Pipe or spread whipped cream over pie filling. Garnish with toasted coconut if desired.

Lea Lunchroom

This is Lea in the late twenties. He opened a gas station in Cheneyville that would grow into Lea’s Lunchroom, Inc. When he started out, he thought travelers would need a bite to eat, so he created a ham sandwich made from ground and thinly sliced ham, added mayo, lettuce, tomato, and pickle and voila, the Lea’s ham sandwich was introduced. He served it with milk in frozen glasses. Georgie came along and made a pie a day.

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