Mother’s Day Pie

Mother's Day Pie

I’m so excited for the weekend!!

We have so much to do but it should be fun to enjoy the weekend and get a bunch of stuff done. Fingers cross on us actually tackling the to do list.

Plus, it’s going to be nice weather. Well, it might rain Saturday but it’s supposed to be warm so I can work with that. But Sunday is supposed to be even better. Also, it’s my first Mother’s Day, so that should be fun.

Mother's Day Pie-1

Price has agreed to help Autumn whip up breakfast for Mother’s Day while we lounge around in the morning. She was babbling to him that it might be hard to make waffles considering she can’t yet sit up, so he agreed to do the heavy lifting, but as long as she watched to learn how to make on of my favorite breakfast treats.

Man, I love waffles. I swear I could eat waffles every weekend. That and Eggs Benedict. Oh yeah, maybe I’m have some pie too. Okay, okay, I’m behave…

Every week I ask Price what pie I should make for my weekly pie post. Sometimes I offer him a few choices between things and other times he comes up with the idea completely. This week I threw some ideas at him, he veto’d them (for now), did some googling and found this pie. And this is how this pie came to be.

It reminds me of a mega coconut macaroon. It’s sweet, custardy, and very coconuty. I enjoyed it just like that but I think a chocolate drizzle would be amazing on it as well.

Mother’s Day Pie

Makes a 9″ pie


  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 (12-ounce) can evaporated milk
  • 1 cup shredded coconut


  1. Preheat oven to 325 degrees. Generously grease and flour a 9 inch pie plate.
  2. In a medium bowl, mix together sugar, flour, and salt.
  3. Stir in melted butter and vanilla extract. Add the eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by the shredded coconut.
  4. Pour mixture into the pie plate.
  5. Bake in preheated oven for 40-50 minutes. The center of the pie will still be slightly jiggly. Remove from oven to set up at room temperature. Chilling a bit before serving will help with cutting cleaner slices

Sourced from All Recipes


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