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Golden Coconut Peach Pie

Total Time

Prep: 20 min. Bake: 55 min.


8 servings

This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!


  • 4 to 4-1/2 cups sliced fresh peaches
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup orange juice
  • 1 unbaked pie shell (9 inches)
  • 2 tablespoons butter
  • 2 cups sweetened shredded coconut
  • 1 can (5 ounces) evaporated milk
  • 1large egg, lightly beaten
  • 1/4 to 1/2 cup sugar
  • 1/4 teaspoon almond extract


  1. In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes.
  2. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts

1 piece: 418 calories, 20g fat (13g saturated fat), 45mg cholesterol, 252mg sodium, 57g carbohydrate (37g sugars, 3g fiber), 5g protein.

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  • angelasandoval
    Sep 5, 2010

    I didn't like this MORE than regular peach pie, but it is nice when you want something a little different! Very good!