My Favorite Coconut Pie
A rich and creamy coconut pie with a tender crust, sweet coconut flavor, and fluffy meringue topping, perfect for dessert gatherings and coconut lovers alike.
Ingredients
Instructions
- Melt the oleo over low heat in a saucepan.
- Stir in sugar, flour, egg yolks, and milk; blend well.
- Cook slowly until the mixture thickens.
- Immediately stir in coconut and vanilla.
- Pour the filling into a baked pie shell.
- Make a meringue from the egg whites and spread over the pie.
- Sprinkle additional coconut on top.
- Bake in a preheated oven until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut or toasting the coconut before adding it to the pie. If you don't have oleo, you can substitute with unsalted butter. Make sure to beat the egg whites until stiff peaks form for a perfect meringue. For added depth, try incorporating a pinch of salt into the filling mixture.
Serving Suggestions
Serve the coconut pie chilled or at room temperature, and consider pairing it with a dollop of whipped cream for added richness. It also pairs beautifully with a scoop of vanilla ice cream. This pie makes a delightful dessert for gatherings or as a sweet ending to a meal featuring dishes like Grandma'S Coleslaw 'N' Dressing(In Honor Of Hasty Grand Slam).
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, which will help revive the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Coconut Pie contains roughly 348 calories, with 5g protein, 54g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value), calcium (13% of the Daily Value), and protein (10% 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 for a sweeter pie. Just remember to adjust the sugar in the filling accordingly to avoid making the pie too sweet. Sweetened coconut can enhance the overall flavor, especially if you prefer a richer dessert.
What kind of pie crust should I use?
A standard pie crust works well, but you can also use a graham cracker crust for a different texture and flavor. If you're short on time, a store-bought crust is a great option. Ensure it is pre-baked before adding the filling to achieve the best results.
How can I prevent the meringue from weeping?
To prevent weeping, ensure your meringue is made with clean, dry equipment and that the egg whites are whipped to stiff peaks. Spread the meringue immediately over the filling, ensuring it touches the crust to seal it. Baking it until golden brown also helps set the meringue.
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).