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Coconut Pie

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This delightful coconut pie features a sweet, chewy coconut layer atop a smooth, creamy base, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup sweetened shredded coconut Can substitute with unsweetened coconut, but it will change the flavor.
  • 4 large eggs
  • 1/2 cup unsalted butter, melted Ensure butter is not too hot when mixing.
  • 3/4 cup granulated sugar
  • 1/2 cup self-rising flour
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly frothy.
  3. Add the melted butter, self-rising flour, whole milk, vanilla extract, and a pinch of salt to the egg mixture. Mix until well incorporated.
  4. Stir in the shredded coconut until evenly distributed throughout the batter.
Baking
  1. Pour the mixture into the prepared pie dish.
  2. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  3. Allow the pie to cool completely before slicing. As it cools, it will set more, revealing those magical layers.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 18g

Notes

Serve with freshly whipped cream or a scoop of vanilla ice cream for a decadent touch. Store covered at room temperature for up to two days, refrigerate for up to a week, or freeze for up to three months. For extra flavor, let the pie cool overnight before slicing.
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