Prep 10 mins
Cook 1 hr
Found this recipe in a magazine many years ago. This is the best coconut pie recipe I ever tried.
- 295.73 ml sugar
- 29.58 ml all-purpose flour
- 118.29 ml butter, melted
- 3 eggs, beaten
- 118.29 ml buttermilk
- 4.92 ml vanilla
- 99.22 g flaked coconut, divided
- 1 unbaked 9-inch pie shell
- Combine the sugar and flour in a large bowl.
- Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
- Mix well.
- Pour mixture into shell.
- Sprinkle with remaining coconut.
- Bake at 325 degrees for 1 hour or until set.
This is very rich and sooo good -- and so easy! My father-in-law is visiting & loves coconut pie. During his last visit, I tried making a coconut cream pie. It was one of those recipes that required stirring a concoction over the stove. I stirred for what seemed like an hour and the stuff never did thicken (ARGH)! This was easy to put together & came out perfectly. The coconut mixed in the filling rises to the top during baking and makes a thin, sweet, slightly crisp top. YUMMMMM!
I love coconut pie, Debster and this recipe is a winner! I prepared this recipe as directed, and used Mean Chef's recipe for Classic Pie Crust. The combination is perfect! I would not change a thing. Thanks for sharing!
Delicious! It was so good! I actually changed the recipe just slightly because I don't like super sweet pies. I followed everything in the directions, except I used a little over 3/4 c sugar and probably a little under 1/4 c flour, and 2 tsp of vanilla. Okay, sorry my ability to follow directions to a T has gone by the way side for some reason. But either way; if you like a less sweet pie, this was great. I got tons of compliments at the party, no one left a crumble on the plate. So thank you Debster!!