2-Coconut Pies
A rich and creamy coconut pie featuring a sweet coconut filling baked in flaky unbaked pie shells. The combination of eggs, sugar, and buttermilk creates a luscious texture with a hint of vanilla, making it a perfect dessert for coconut lovers and gatherings.
Ingredients
Instructions
- Pour melted margarine over sugar in a mixing bowl.
- Add beaten eggs, buttermilk, coconut, and vanilla to the mixture.
- Mix well until combined.
- Pour the filling into the unbaked pie shells.
- Bake at 350°F on the lowest shelf for 40 to 45 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using unsweetened shredded coconut instead of sweetened. If you don't have buttermilk, you can easily make a substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup. Be sure to watch the pies closely while baking; if the edges brown too quickly, cover them with foil. Serve warm with a dollop of whipped cream for an extra treat.
Serving Suggestions
These coconut pies are delightful on their own, but you can elevate the experience by pairing them with fresh berries or a scoop of vanilla ice cream. A drizzle of chocolate sauce can also complement the flavors beautifully. For a complete meal, serve with a light salad or alongside a slice of Buttermilk Milk Pie for dessert variation.
Storage & Reheating
After baking, let the coconut pies cool completely before storing. Cover them with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or bake in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 2-Coconut Pies contains roughly 607 calories, with 4g protein, 38g carbohydrates, and 35g fat. It is a good source of vitamin C (14% of the Daily Value) and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pie shells instead of unbaked ones?
Yes, you can use frozen pie shells. Just make sure to thaw them according to package instructions before adding the filling. If you prefer a crispier crust, bake the shells for a few minutes before adding the coconut mixture.
What can I do if the filling doesn't set?
If the filling doesn't set after the recommended baking time, it may need a little extra time in the oven. Check for doneness by gently shaking the pie; the center should be firm but slightly jiggle. If still unset, continue baking in 5-minute increments until done.
Is there a way to make this recipe gluten-free?
Absolutely! Simply use gluten-free pie shells available at most grocery stores. Additionally, ensure that any added ingredients, like the coconut, are certified gluten-free to accommodate those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).