Coconut Pie
A vintage recipe! Delicious taste and great chewy texture with a little sweetened coconut.
Prep: 10min
Total: 4h55min
Serving Size: 1 slice
Nutrition Facts: calories 573 calories, Carbohydrate 72.2 grams carbohydrates, Cholesterol 133.7 milligrams cholesterol, Fat 30.6 grams fat, Fiber 1.6 grams fiber, Protein 5.4 grams protein, Saturated Fat 17.6 grams saturated fat, servingSize 1 slice, Sodium 586.2 milligrams sodium, Sugar 57.8 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 11.1 grams unsaturated fat
Ingredients:
- 3 eggs, beaten
- 1 ½ cup sugar
- 1 tablespoon lemon juice
- ½ cup butter, melted
- 1 cup shredded sweetened coconut
- 1 unbaked frozen 9-inch pie shell, thawed
- Pinch of salt
- Whipped cream, for garnish
Instruction:
- Preheat oven to 325F.
- Stir eggs, sugar, lemon juice, butter, coconut and salt in a bowl. Pour into pie shell.
- Bake for 45 minutes. Cool to room temperature.
- Refrigerate for 3 hours or until set.
- Serve with whipped cream.
Coconut Pie
Watching my mother cook from scratch, I hardly knew that anything was available “pre-made” until I’d left home. One of Mom’s best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. —Mary McGuire, Graham, North Carolina
Prep: 10min
Total: 60min
Yield: 8 servings.
Nutrition Facts: calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
Ingredients:
- Dough for single-crust pie
- 1-1/2 cups whole milk
- 1 cup sugar
- 3/4 cup sweetened shredded coconut
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
Instruction:
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
