Recipe by Shirley
"This is very rich and custard-like with coconut and pecans"
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2 1/4 cups
prepared 8 inch pastry shells
A good basic coconut pie recipe...the buttermilk gives it a rich flavor, I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site.
I used the 9-inch pie crust, it took about an hour and half to cook. I love the custard texture with the crunchy pecans. But it's to sweet for my taste.
Wonderful custard flavor! This is one of the most delicious coconut pies I have ever tasted. Its so amazing to me that the coconut and pecans float to the top, while the custard part stays on the bottome. I was afraid it would all blend together! Thanks Shirley.
"WOW. Did I really make this myself?? Because it tastes like something from a 5-star restaurant"--that is what I thought every time I took a bite. SO EASY yet SO SO SO yummy and unique. I used home-made pie crust and half of the butter and can't imagine it any better. Did I mention this pie is amazing?
Wow! This pie is going to be replacing my regular coconut pie recipe. It is so simple to put together - just takes a couple of minutes, and the flavor is outstanding. I wasn't sure about pecans in a coconut pie, but they go great together. I filled 2 regular pie crusts and had a little bit left over so I grabbed my small cast iron skillet and poured the remainder in it and threw it in the oven for about 15 minutes and it was great even without a crust.
This was awesome! Loved the taste-very rich.
I prepared this for our Thanksgiving dinner and I had to hide the last piece so that I could take home the leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
French Coconut Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
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