- 2 cups 2% milk
- 1 cup sugar
- 4 eggs
- 1/2 cup all-purpose flour
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup coconut
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate.
- Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.
Reviews for Easy Coconut Pie
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"Does this pie need refrigerated?"
"Good recipe. I followed suggestions from others and used coconut milk instead of regular milk. I also cut the sugar down to slightly less than 3/4 cup. I followed the suggestion from another reviewer and did not make it in the blender; I used my mixer instead. Everyone liked this. This is easy to make, and I will make it again."
"So delicious and it couldn't be easier!"
"this is one of my favorite recipes ever. So easy and so delicious. I make it every Christmas and Easter I do not make mine with the blender. I use my Kitchen aid mixer. It is basically an old fashioned coconut custard pie if you do it this way. Yum."
"This pie is so easy and delicious. Even people who do not like coconut have had this when I make it and love it. I have been making it since it came out in one of the Taste of Home cookbooks years ago. I use organic unsweetened coconut and organic ready to use unsweetened coconut milk since I can not use regular milk in desserts I eat. Sugar can be reduced to 3/4 cup and if you want even more coconut flavor add 1/4tsp real coconut extract. I get a lot of requests for this recipe."