Peanut-Coconut Pie
A rich, sweet peanut-coconut pie with a creamy filling, crunchy peanuts, and toasted coconut, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Preheat the oven and prepare the unbaked 9-inch pie shell.
- In a mixing bowl, beat the eggs until well combined.
- Add the light corn syrup, sugar, chopped salted peanuts, and flaked coconut to the eggs and mix thoroughly.
- Pour the mixture into the unbaked pie shell.
- Bake in the preheated oven at 350°F (175°C) for about 30 minutes or until the filling is set and golden brown.
- Allow the pie to cool before serving. Optionally, garnish with additional coconut or peanuts.
Tips & Substitutions
For a richer flavor, consider using roasted peanuts instead of salted ones. If you're looking for a gluten-free option, use a gluten-free pie crust. Make sure to beat the eggs thoroughly to ensure a smooth filling. Adding a pinch of salt can enhance the flavors. For a twist, try incorporating a teaspoon of vanilla extract or a sprinkle of cinnamon.
Serving Suggestions
Serve slices of Peanut-Coconut Pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with coffee or tea. For a delightful contrast, consider serving it alongside fresh fruit or a light salad. This pie is perfect for gatherings, offering a unique twist to traditional desserts.
Storage & Reheating
Store leftover Peanut-Coconut Pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut-Coconut Pie contains roughly 445 calories, with 7g protein, 70g carbohydrates, and 17g fat. It is a good source of dietary fiber (17% of the Daily Value), protein (15% of the Daily Value), and vitamin C (12% of the Daily Value). It also contributes 5g 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 different nuts in this pie?
Yes, you can substitute the salted peanuts with other nuts like almonds or cashews. Just be sure to adjust the saltiness according to your preference. If using unsalted nuts, adding a pinch of salt to the filling can help enhance the flavors.
Is there a way to make this pie vegan?
To make a vegan version of Peanut-Coconut Pie, use a flaxseed or chia seed mixture as an egg substitute. Combine 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water for each egg. Use a vegan pie crust, and make sure the corn syrup is vegan-friendly.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can gently shake the pie; if the center has a slight jiggle but does not appear liquidy, it's ready. Allow it to cool completely before slicing to achieve clean edges.
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).