Coconut Pies(Makes Two)
Indulge in these creamy coconut pies with a rich, sweet filling and flaky crust, perfect for coconut lovers and ideal for dessert gatherings or family dinners.
Ingredients
Instructions
- Thaw the pie shells and bake them for a few minutes to get the crusts partially done.
- Melt the margarine in a saucepan.
- Add sugar, eggs, and vanilla flavoring to the melted margarine and mix well.
- Stir in the coconut, buttermilk, and cornmeal.
- Mix all ingredients thoroughly until smooth.
- Pour the mixture into the prepared pie shells.
- Bake at 350°F (175°C) for 40 minutes or until the filling is set.
Tips & Substitutions
For a more intense coconut flavor, consider using fresh shredded coconut instead of frozen. You can substitute whole milk for buttermilk if needed, adding a tablespoon of vinegar or lemon juice to regular milk to mimic the acidity. Ensure the margarine is fully melted before mixing to avoid lumps. If you prefer a sweeter pie, feel free to increase the sugar a little, but be cautious not to overpower the coconut taste.
Serving Suggestions
Serve the coconut pies chilled or at room temperature, topped with a dollop of whipped cream for added richness. They pair beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful contrast, consider serving with a drizzle of Amaretto Fudge Sauce. This dessert also complements a cup of coffee or tea, making it perfect for afternoon gatherings.
Storage & Reheating
Store leftover coconut pies in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing individual slices. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pies(Makes Two) contains roughly 1554 calories, with 13g protein, 130g carbohydrates, and 113g fat. It is an excellent source of vitamin A (56% of the Daily Value), vitamin C (55% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1449mg per serving (63% 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 frozen for this recipe?
Yes, you can use fresh shredded coconut instead of frozen. Just ensure it's finely shredded so that it incorporates well into the filling. Fresh coconut may give your pie a more vibrant flavor and texture, enhancing the overall taste.
How can I tell when the pies are done baking?
The pies are done when the filling is set and slightly puffed, with a golden color on top. You can gently shake the pie; if the center jiggles slightly but is not liquid, it's ready. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace the buttermilk with a dairy-free alternative, such as almond milk mixed with a tablespoon of apple cider vinegar. Additionally, use a dairy-free margarine to maintain the recipe's consistency while keeping it dairy-free.
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).