Grandmother Cole'S Coconut Pie
Grandmother Cole's Coconut Pie offers a rich, creamy dessert with shredded coconut and sweet milk flavors, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add the granulated sugar, plain flour, both cans of Carnation milk, whole milk, shredded coconut, and butter or margarine to the eggs.
- Mix thoroughly until well combined.
- Pour the mixture into raw pie crusts.
- Bake at 275°F (135°C) until the filling is set and done in the center, approximately 60 minutes.
Tips & Substitutions
For a richer flavor, try substituting half of the granulated sugar with brown sugar. If you want a lighter texture, you can separate the egg whites and whip them before folding them into the mixture. Make sure to use fresh grated coconut for the best taste. This recipe is reminiscent of American recipes that use simple, wholesome ingredients.
Serving Suggestions
Serve slices of coconut pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Grandma Rose'S Pound Cake for a charming dessert spread. Consider garnishing with toasted coconut flakes for added texture and flavor.
Storage & Reheating
Store any leftover coconut pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, preheat your oven to 300°F (150°C) and warm the pie for about 10-15 minutes until heated through. Avoid microwaving as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Cole'S Coconut Pie contains roughly 1177 calories, with 21g protein, 170g carbohydrates, and 47g fat. It is an excellent source of iron (71% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (43% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 13g 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 sweetened coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut if you prefer a sweeter pie. Just be mindful of reducing the granulated sugar slightly to balance the sweetness. This adjustment ensures the pie isn't overly sugary while still maintaining its delicious coconut flavor.
What type of pie crust is best for this recipe?
A traditional flaky pie crust works best for coconut pie, as it complements the creamy filling. You can also use a pre-made crust for convenience. If you're looking for a gluten-free option, a homemade almond flour crust is a great alternative that adds a nice nutty flavor.
Can I make this pie ahead of time?
Absolutely! You can prepare and bake the coconut pie a day in advance. Just let it cool completely before refrigerating. When ready to serve, you can enjoy it cold or warm it up slightly in the oven for a freshly baked 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).