Coconut Pie II

Made  times
Ladan M Miller 22

"A very tasty double crust pie. Uses fresh coconuts."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 903 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 903 kcal
  • 45%
  • Fat:
  • 67.3 g
  • 104%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.
  3. Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
  4. Bake in preheated oven for 30 minutes, until crust is golden brown.


Most helpful
Most positive
Least positive

This was a really difficult recipe to do the coconut took forever to get open & shread. The recipe called to cook it for 15 minutes until tender I cooked it for 45 minutes & it still never got ...

Other stories that may interest you