Karo Coconut Pie
A rich and sweet coconut pie featuring a caramel-flavored filling with coconut, perfect for dessert gatherings or family dinners that enjoy classic comfort flavors.
Ingredients
Instructions
- Beat sugar, eggs, and Karo syrup until light and fluffy.
- Add coconut and melted butter, then mix well.
- Pour the mixture into an uncooked 9-inch pie shell.
- Bake at 350°F (175°C) for about 45 minutes or until the center no longer shakes.
Tips & Substitutions
For a light and fluffy texture, ensure your eggs are at room temperature before beating. You can substitute half of the sugar with brown sugar for a richer flavor, and if you're looking to enhance the coconut, consider adding a splash of coconut extract. If you have a nut allergy, feel free to use almond flour instead of coconut for a different twist. This pie pairs beautifully with Fresh Peach Pie(From Stephenson'S Apple Orchard Restaurant) for a delightful dessert spread.
Serving Suggestions
Serve the Karo Coconut Pie chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs well with a light fruit salad or a cup of coffee for a delightful afternoon treat. Consider serving it alongside Gavin'S Favorite Apple Pound Cake for a varied dessert experience that guests will love.
Storage & Reheating
Store any leftover Karo Coconut Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the entire pie in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through. Avoid overheating to prevent the pie from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Karo Coconut Pie contains roughly 607 calories, with 6g protein, 62g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of iron and potassium. It also contributes 8g 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 coconut for a sweeter flavor, but be sure to adjust the sugar in the recipe accordingly to avoid an overly sweet pie. Sweetened coconut will add more moisture, so keep an eye on the baking time as it may alter the texture slightly.
How do I know when the pie is done baking?
The pie is done when the center is set and no longer jiggles when gently shaken. You can also insert a knife into the center; if it comes out clean, your pie is ready. Keep in mind that the pie will continue to firm up as it cools.
Can I freeze the Karo Coconut Pie?
Yes, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To thaw, place it in the refrigerator overnight before serving. Reheat gently if desired.
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).