Coconut Pie(Very Good)
A rich, moist coconut pie with a tender pastry crust, filled with sweet coconut and vanilla flavor, perfect for dessert or special occasions.
Ingredients
Instructions
- Cream sugar and margarine; add eggs, milk, flour, and coconut. Add vanilla.
- Pour the mixture into the pastry shell.
- Bake at 350°F for 5 minutes; reduce heat to 300°F and bake for 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut or toasting the coconut flakes before adding them to the mixture. If you want to reduce the sugar content, you can substitute half of it with a natural sweetener like honey or maple syrup. Make sure the margarine is softened to room temperature for easier creaming with sugar. You can also try using a gluten-free flour blend if needed.
Serving Suggestions
Serve the coconut pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or vanilla ice cream. For a delightful contrast, consider serving it alongside fresh fruit like berries or a light salad. You might also enjoy it with a slice of Peach Cobbler (Or Any Preferred Fruit) for a multi-dessert experience.
Storage & Reheating
Store any leftover coconut pie covered in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm the entire pie in a preheated oven at 300°F for about 10-15 minutes. Ensure it's covered to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pie(Very Good) contains roughly 847 calories, with 5g protein, 62g carbohydrates, and 59g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 515mg per serving (22% 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 flaked coconut?
Yes, you can use fresh grated coconut instead of flaked coconut. Just ensure to adjust the moisture content, as fresh coconut may add more liquid to the filling. Consider reducing the milk slightly to maintain the right consistency.
What can I do if I don't have a pastry shell?
If you don't have a pastry shell, you can easily make a simple graham cracker crust or use a store-bought one. Alternatively, consider making a crustless version by simply greasing the baking dish and pouring the filling directly into it, resulting in a delightful crustless pie.
Can I make this pie ahead of time?
Absolutely! This coconut pie can be made a day in advance. Just bake it, let it cool completely, and then cover it tightly before refrigerating. This allows the flavors to meld together beautifully. Just remember to bring it to room temperature before serving for the best taste.
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).