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Coconut-Streusel Pear Pie

 Coconut-Streusel Pear Pie
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it “the best pear pie I have ever eaten.” —Paula Hoffman, Plainview, Nebraska
8 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 4-1/2 teaspoons cold butter
  • 1/3 cup flaked coconut


  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large
  • saucepan, combine the sugar, flour and salt. Add pears and lemon
  • juice. Cook and stir over medium heat for 4-5 minutes or until
  • thickened. Pour into pastry.
  • For topping, in a small bowl, combine sugar and flour. Cut in butter
  • until crumbly. Stir in coconut; sprinkle over top. Bake at 400°
  • for 20-25 minutes or until filling is bubbly and topping is lightly
  • browned. Cool on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 306 calories, 11 g fat (6 g saturated fat), 11 mg cholesterol, 200 mg sodium,

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Coconut-Streusel Pear Pie (continued)

Nutritional Facts: 52 g carbohydrate, 4 g fiber, 2 g protein.