My Coconut Pie
A rich and creamy coconut pie with a sweet coconut flavor, perfect for dessert gatherings or family dinners, offering a delightful combination of textures and flavors.
Ingredients
Instructions
- Cream the sugar, butter, and flour together.
- Add eggs, milk, vanilla, and shredded coconut and mix well.
- Pour the mixture into an unbaked pie shell.
- Bake at 375°F (190°C) for approximately 50 minutes or until nicely browned.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut and adjusting the sugar to your taste. If you don't have butter, margarine works fine, but for a vegan option, you can substitute with coconut oil. Make sure to beat the eggs thoroughly for a light texture, and check the pie for doneness a few minutes early to prevent over-baking.
Serving Suggestions
This coconut pie is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea and makes a lovely dessert after a light meal. For a festive touch, serve it alongside fresh fruit or browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftover coconut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can enjoy it cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of My Coconut Pie contains roughly 493 calories, with 8g protein, 71g carbohydrates, and 18g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and calcium.
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 a store-bought pie shell?
Absolutely! A store-bought pie shell can save you time and still yield a delicious pie. Just ensure the shell is unbaked, as this recipe requires it to be filled before baking.
What can I substitute for milk in this recipe?
For a dairy-free option, almond milk or coconut milk can be used in place of regular milk without compromising flavor. Just remember that coconut milk will enhance the coconut flavor further.
How can I tell when the pie is done baking?
The pie is done when the top is golden brown and the filling is set. You can insert a knife in the center; it should come out clean. Keep an eye on it towards the end of the baking time to avoid over-baking.
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).