Wynette Cook'S Coconut Pie
A rich, coconut-flavored pie with a self-made crust, perfect for dessert or special occasions, offering a creamy texture and toasted coconut topping that delights the palate.
Ingredients
Instructions
- Mix ingredients in the order given: margarine, sugar, eggs (one at a time), flour, milk, vanilla, and coconut.
- Pour the mixture into a lightly greased 9-inch pie plate.
- Bake at 350°F (175°C) for about 1 hour or until the top is golden brown.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut or toasting the coconut before adding it to the mixture. If you need a dairy-free version, substitute the milk with almond or coconut milk. Ensure the margarine is softened for easier mixing, and whisk the eggs well to incorporate air for a lighter texture. This pie pairs beautifully with Lawrence'S Sugar Nuts for an added crunch.
Serving Suggestions
Serve this delicious coconut pie chilled or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with a fresh fruit salad or a light citrus sorbet to balance the sweetness. Consider enjoying it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store any leftover coconut pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the pie soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Wynette Cook'S Coconut Pie contains roughly 685 calories, with 4g protein, 50g carbohydrates, and 46g fat. It is a good source of dietary fiber (13% of the Daily Value) and iron (11% of the Daily Value). It also contributes 4g 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 fresh coconut instead of flaked coconut?
Yes, you can substitute fresh grated coconut for the flaked coconut. Just make sure to measure it properly, as fresh coconut can have a higher moisture content. Adjust the baking time if needed, as fresh coconut may cook differently than dried.
What can I use if I don’t have self-rising flour?
If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This substitution will work perfectly in the recipe, allowing your coconut pie to rise beautifully.
Can I freeze this coconut pie?
Yes, you can freeze the coconut pie! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight and enjoy it cold or reheat it as mentioned.
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).