Rhubarb Coconut Pie
A luscious rhubarb coconut pie featuring a crisp crust, tangy rhubarb filling, and a coconut-flavored topping, perfect for spring desserts or family gatherings.
Ingredients
Instructions
- Combine egg yolks, 3/4 cup sugar, salt, and water in a bowl.
- Add flour and melted butter, blending well.
- Add rhubarb and mix thoroughly.
- Turn the mixture into an unbaked 9-inch pie shell.
- Bake in a hot oven at 425°F for 45 minutes or until filling and crust are done.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).