Coconut Pie Recipe
- 1-1/2 cups milk
- 1 cup sugar
- 3/4 cup flaked coconut
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 1 unbaked pastry shell (9 inches)
- 1. In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
- 2. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.
1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.
Reviews for Coconut Pie
"Made it!!! Love it!!! Used heavy cream instead of milk, and made a shortbread pie crust ..... My guests were totally blown away!!! Bless you Mary McGuire!!! It's amazing how something so easy to make can be sooo delicious!!! Have many requests to make it often ..... THANKS !!!"
"This is not like a pudding coconut pie with meringue. It's a lot more dense but absolutely delicious. Bet you can't eat just one slice! Very easy to whip up at the last minute but make sure to use a deep dish crust or a 10" pie pan. This makes a lot. Thank you Mary for sharing your recipe & making me a hero after dinner last night!!"
"Better than my mothers recipe. That says a lot, because hers is delicious."
"I used coconut milk and toasted the coconut and I also did exactly what reviewer delowenstein did. The results were fantastic!! I will definitely make this again. We loved it."
"this recipe is super easy and very good. I used a "pat in the pan" crust (originally called Mazola pie crust) and it worked fine, although a traditional crust would have been better in my opinion. This is a "custard" type pie and a nice change from the pudding type coconut pie recipes."
"Followed the recipe as written. Very good indeed! Everyone loved it! I used fat free milk (that's all I had). Definitely will make again!"
"I used this recipe for the first time as I was using coconut for this week's challenge on Cook's Corner with Coconut! I'd used 1-1/2 cups 2% milk since I'd had that on hand! What I'd done was beat the eggs, then add the milk, sugar, vanilla, flour, melted butter which I again beat with a wire whisk attachment. I just stirred IN the flaked sweetened coconut. I used a prepared 9" unbaked pastry shell and I baked 50 minutes on a baking sheet at 350o F. or until a knife inserted near center came out clean. Please note that filling tested clean when a knife was inserted. The filling WAS jiggly, but should set as pie cools! Thank you for sharing this recipe! delowenstein"
"Awesome recipe I made it with coconut milk and added a lot of coconut flavor"
"What a hit this pie was. Yummy, Making it again on the weekend. So glad I came across this recipe."
"My husband enjoys coconut so I knew he would enjoy this pie. I had a carton of Heavy Cream and I used it in place of the milk. He rated it 'very good'. May 8th is National Coconut Cream Pie Day."
"Thank you for posting the recipe. It turned out great. It was easy to make, using basic inexpensive ingredients."
"I have had this recipe in my recipe box since it came out years ago in a Taste of Home magazine. I have made it so many times I can't count. It is my favorite coconut pie, so easy and so old fashioned tasting. A great custard coconut dessert. Great for a special dinner and causal enough for everyday!"
"Very easy and delicious!!!"
"What a delicious pie! LOVED every bite of it :) And so did my family. Definitely a keeper"
"Thanks for the beautiful recipe! I love coconut pie, so this is a very welcome addition to my recipe box (Plus, it uses stuff I always have on hand!)"
"I made this pie for Sunday lunch today for my family. It was perfect! I wouldn't change a thing. It was just like my mother used to make."