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    You are in: Home / Recipes / Coconut Pie Recipe
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    Coconut Pie

    Coconut Pie. Photo by Boomette

    1/5 Photos of Coconut Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    breezermom's Note:

    This recipe always reminds me of Christmas. My ex-husbands aunt always made it at Christmas time, and this is her recipe.

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    Ingredients:

    Serves: 8

    Yield:

    9 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle 2 tbs coconut on a baking sheet; reserve remaining coconut. Bake at 350 degrees for 3 to 4 minutes or until lightly toasted. Set toasted coconut aside.
    2. 2
      Combine 1 1/2 cups sugar, cornstarch, and dash of salt in a large saucepan. Add untoasted coconut, milk, and next 4 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Spoon into prepared pastry shell.
    3. 3
      Beat egg whites, cream of tartar, and 1/4 tsp salt at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to the edge of the pie crust. Bake at 325 degrees for 25 to 28 minutes or until golden. Sprinkle toasted coconut on top of pie. Let cool completely on a wire rack. Cover and store in the refrigerator.

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    Ratings & Reviews:

    • on March 09, 2012

      55

      Absolutely wonderful, & definitely something I'd make again! Loved the coconut throughout, & although I'm not usually one to make meringue for a pie, I did so this time & it was delicious! This recipe goes into my favorites file! Thanks so much for posting it! [Made & reviewed in Zaar Stars recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2011

      55

      So good! I almost didn`t get to taste this! It disssapeared so fast I got to scrap some for the dish! I made this for the glutin free challange ZWT 2011. Stirring together the 1/2 cup gluten-free flour, 1/2 cup gluten free almond meal, 2 tablespoons sweet rice flour, 1 1/2 teaspoons of sugar and 1/8 teaspoon of salt. Cut 6 tablespoons butter into chunks and, using your fingertips, work the butter into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Add the 1 tablespoon lemon juice. Use a fork to stir from the center, working the flour into the egg to form a soft dough. Shape into a disk and chill in the freezer for 15 minutes. Heat the oven to 400 degrees. Grease a pie pan and press the pastry into it in an even layer. If the dough seems very sticky, put a piece of parchment paper on top and pat it out to smooth, then remove it. Bake for 12 minutes. Transfer to a wire rack to cool completely. The crust didn`t work. No fault of the recipe. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2010

      55

      I thought that 1 1/2 cup of sugar in the pie was a little too much. So I used 1 cup but maybe I'd try with only 1/2 cup cause it's really sweet. But I'm glad I like sweet pie LOL I used butter in the pie. It's really easy to do. Thanks Breezermom for posting a yummy coconut pie. :) Made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Coconut Pie

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 527.0
     
    Calories from Fat 192
    36%
    Total Fat 21.3 g
    32%
    Saturated Fat 10.8 g
    54%
    Cholesterol 108.9 mg
    36%
    Sodium 367.8 mg
    15%
    Total Carbohydrate 78.2 g
    26%
    Dietary Fiber 1.4 g
    5%
    Sugars 55.5 g
    222%
    Protein 7.3 g
    14%

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