Coconut Pie Recipe - Allrecipes.com
Coconut Pie Recipe

Coconut Pie

Recipe by  

"An easy coconut pie."

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Directions

  1. Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
  2. Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2003

Yummy pie! I made it for my family and they loved it. I would use maybe 1/4 a cup more shredded coconut, but then again i love coconut a little too much! Very eggy, and very good! I recommend this!

 
Most Helpful Critical Review
Jan 11, 2006

My husband and I did not enjoy this pie very much when we first tried it. The filling was too eggy. I added about 1/2 cup of mini chocolate chips to the filling to make it even more like a Mounds bar and I think it was a good addition. The very edge of the pie, where the filling touched the crust and got the most cooked, was chewy and macaroon-like, and I liked that part. I'm not sure how to get the rest of the pie to be the same, maybe 1 less egg, more coconut and a higher cooking temperature. After refirgeration for 24 hours, I took the remaining pie to the office and everyone was raving about it, so I tried another piece and it was better then it had been the day before.

 
Dec 10, 2006

This was my first attempt at coconut pie, one of my daughters favories, and we made it because of the high rating. It was a total disappointment. Tasted kind of like a sweet coconut omelet or something, very eggy, very gross. No one in the house liked it, even the dogs. Never again.

 
Jan 08, 2007

Very good pie. My husband loved it as did I.Very good texture and taste. I will make this pie again.

 
Jan 26, 2003

Coconut pie is one of my favorites during the holiday season. I have made this pie twice and it is very tasty. I used 1/2 cup buttermilk instead of 1 cup of milk. And I omitted the flour.

 
Jun 03, 2008

VERY GOOD. not like the eggy pudding type coconut pies from the store. THis was a cross between a pecan pie consistencywise and a coconut pie. I did change a few things: subbed 1 cup coconut milk for milk, toasted my coconut first and left out the vanilla. I also used a jiffy pie crust mix. Other than that the only change I would make is to cut a bit down on the sugar.

 
Nov 12, 2007

Made 4 of these for a bake sale, they sold like hotcakes! I was hoping we'd have one left over for us. Had to make another for the house and I was thrilled when it was delicious. I also increased the coconut to 1 1/4 cups but everything else was the same. Kudos!

 
Apr 01, 2003

I LOOOOOVE this recipe. Easy to make and very tasty. I add a little bit more coconuts. Wouldn't change anything.

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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