Prep 5 mins
Cook 30 mins
This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.
- 1 (9 inch) unbaked pie crusts
- 1 cup flaked coconut
- 3⁄4 cup Splenda granular
- 2 eggs, lightly beaten
- 1 tablespoon flour
- 4 tablespoons butter, melted
- 1 cup milk
- Preheat oven to 350 degrees.
- Mix all ingredients together and pour in pie shell.
- Bake 30-45 minutes or until firm.
Great Pie! Delicious flavor! It didn't quite fill the pie crust so after it cooled, I topped it with some sugar free cool whip. I will definitely make this one again.
Excellent, simply excellent! I used no crust at all, being gluten-intolerant. Poured it into a pie plate, baked it 30 min. at 350. Not a lot of volume as posted. Thank you so very much for sharing this recipe.
I've gotta admit I changed this. I used sugar because when I started it, I had forgotten it was a Splenda recipe. I didn't have any, so I went ahead and used an equal amount of sugar. I did make 1 and 1/2 the amount listed and used the ready made crust by Pillsbury. I will make it again using Splenda later to compare and I will re-review then. Shouldn't be long- This was DELICIOUS and I had to go back for seconds. So glad Amy posted this so that I would try it. Always...Remembering Amy!