Historic Effingham Society wishes you and your family a very Happy Thanksgiving! Here is a favorite recipe for Coconut Pie which is often made for Thanksgiving.

1 (9-inch) frozen piecrust or pastry

1 cup sugar

1 tablespoon all-purpose flour

3 large eggs, lightly beaten

3.5-ounces sweetened flaked coconut

1/2 cup evaporated milk

1/3 cup butter or margarine, melted

2 teaspoons vanilla extract

Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400° for 10 minutes or until crust is very lightly browned. Remove paper and weights. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust. Bake at 325° for 35 to 40 minutes or until pie is lightly browned and set in center.

Last week the captions for the photos of Nick and Emma Helmey and Mary Dasher Douglass and Vance Dasher were reversed. We apologize for misspelling Douglass and the error.

This was compiled by Susan Exley from Historic Effingham Society. If you have photos or historical information to share contact her at 912-754-6681 or email hesheraldexley@aol.com