Morrison'S Coconut Pie
A rich, coconut-filled pie with a sweet, buttery crust, perfect for dessert or special occasions, offering a delightful tropical flavor and satisfying texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place the frozen deep dish pie crust in a pie dish.
- In a mixing bowl, beat 3 eggs until well blended.
- Add 3/4 cup sugar and 1 teaspoon vanilla to the eggs; mix well.
- Stir in 2 cups coconut, 1/2 cup milk, and 2/3 cup butter or shortening.
- Pour the coconut mixture into the prepared pie crust.
- In a separate bowl, sift 3 1/2 cups flour with 1/2 teaspoon baking soda.
- Add the sifted flour mixture to the wet ingredients and mix until smooth.
- Pour the batter into the pie crust over the coconut filling.
- Bake in the preheated oven for approximately 45 minutes or until golden brown.
- Remove from oven and allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut flakes instead of sweetened. If you're short on time, a store-bought pie crust is a great substitute for homemade. Ensure the butter or shortening is softened for easier mixing. If you prefer a lighter texture, you can replace half the flour with almond flour for a nutty twist that complements the coconut flavor.
Serving Suggestions
This coconut pie is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Fruit Cocktail Pudding Cake for a refreshing dessert spread. Consider serving it alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap or place it in an airtight container to keep it fresh. This coconut pie can be refrigerated for up to 3 days. To reheat, place slices in a microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Morrison'S Coconut Pie contains roughly 1872 calories, with 18g protein, 150g carbohydrates, and 127g fat. It is an excellent source of iron (45% of the Daily Value) and protein (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 584mg per serving (25% 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 dried?
Yes, fresh coconut can be used instead of dried coconut flakes. You will need to finely shred the fresh coconut and ensure it is well dried before adding it to the pie to prevent excess moisture in the filling.
What can I do if the pie crust is too soggy?
If the pie crust turns out soggy, you can blind bake it before adding the filling. Pre-bake the crust for about 10 minutes, then let it cool before adding the coconut mixture. This helps to create a barrier that keeps the crust crispy.
Is there a way to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help with the texture. Adjust the quantity as needed, as gluten-free flours may absorb liquids differently than regular flour.
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).