Mary'S Coconut Pie(Makes Two Pies)
Indulge in this rich coconut pie with a creamy filling and toasted coconut topping, perfect for dessert gatherings or family dinners that crave a tropical flavor experience.
Ingredients
Instructions
- Mix together sugar, flour, margarine, milk, eggs, vanilla, and coconut until well combined.
- Pour the mixture into two deep dish unbaked pie shells.
- Bake at 350°F (175°C) for 40 minutes or until the filling is set and golden brown.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut or adding a pinch of salt to balance the sweetness. If you don't have margarine, unsalted butter can be used as a substitute. Ensure the eggs are at room temperature for better mixing. If you prefer a lighter texture, beat the egg whites separately and fold them into the mixture before pouring it into the pie shells.
Serving Suggestions
Serve Mary’s Coconut Pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of Uncooked Vanilla Ice Cream for added creaminess. For a delightful contrast, consider serving it alongside a refreshing Luscious Salad, which adds a fresh element to the meal.
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 20-30 seconds or warm the whole pie in a preheated oven at 325°F (160°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Coconut Pie(Makes Two Pies) contains roughly 3630 calories, with 57g protein, 551g carbohydrates, and 128g fat. It is an excellent source of iron (197% of the Daily Value), vitamin C (159% of the Daily Value), and calcium (131% of the Daily Value). Note that it is relatively high in sodium, at 1991mg per serving (87% 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 sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie. Just keep in mind that it may make the pie noticeably sweeter, so you might want to reduce the sugar slightly to balance the flavors.
What type of pie crust should I use?
You can use a store-bought or homemade pie crust, but a deep dish crust works best to hold the filling. A flaky pastry or graham cracker crust can also complement the coconut flavor nicely, giving it a different texture.
Can I freeze coconut pie?
Yes, you can freeze the coconut pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’s best consumed within 2 months. To thaw, leave it in the refrigerator overnight before serving.
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).