Coconut Pie(Makes Own Crust)
A rich coconut pie with a tender crust that combines sweet coconut flavor with a creamy filling, perfect for dessert or special occasions.
Ingredients
Instructions
- Combine eggs, self-rising flour, sugar, melted margarine, vanilla, milk, and coconut in a mixing bowl.
- Mix well until all ingredients are thoroughly combined.
- Pour the mixture into a 9-inch pie plate.
- Bake at 350°F (175°C) for 30 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using unsweetened shredded coconut instead of sweetened, and adjust the sugar accordingly. If you don't have self-rising flour, you can substitute it by adding 1 1/2 teaspoons of baking powder and a pinch of salt to all-purpose flour. Ensure all ingredients are at room temperature for better mixing. This pie can be enjoyed warm or chilled, and it pairs beautifully with Cappuccino Ice Cream Torte.
Serving Suggestions
Serve the coconut pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures. Fresh fruit, like berries, can add a refreshing touch. This pie is perfect for gatherings and pairs well with coffee or tea. For a unique twist, consider serving it alongside Easy Baked Squash for a colorful dessert table.
Storage & Reheating
Store any leftover coconut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm the whole pie in a 350°F (175°C) oven for about 10-15 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pie(Makes Own Crust) contains roughly 1254 calories, with 17g protein, 167g carbohydrates, and 54g fat. It is an excellent source of iron (50% of the Daily Value), dietary fiber (49% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
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 fresh coconut instead of dried?
Yes, you can use fresh coconut, but make sure to finely shred it for the best texture. Fresh coconut will add moisture to the pie, so you may need to adjust the sugar slightly to balance the flavors.
What can I substitute for margarine?
You can easily substitute margarine with an equal amount of unsalted butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, coconut oil is a great choice that complements the coconut flavor well.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. It should also be golden brown on top. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
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).