Old Fashioned Coconut Pie

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READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups milk
  • 1
    cup sugar
  • 34
    cup shredded coconut
  • 2
    eggs, beaten
  • 3
    tablespoons flour
  • 1
    tablespoon butter, melted
  • 12
    teaspoon pure coconut extract or 1/2 teaspoon vanilla
  • 1
    unbaked 9-inch pie shell
  • 14
    cup apricot preserves
  • 1
    teaspoon vanilla
  • 1
    cup cream
  • 13
    cup coconut, lightly toasted
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large bowl combine the milk, sugar, coconut, eggs, flour, butter and coconut extract.
  • Stir until well incorporated.
  • Pour into the unbaked pie shell.
  • Bake for 45 minutes or until a knife inserted 1 inch from the center comes out clean.
  • Remove and place on a wire rack to cool to room temperature.
  • In a medium bowl combine the apricot preserves and vanilla.
  • Add the cream and beat until stiff.
  • Spread this over the cooled pie and garnish with toasted coconut.
  • Serve.
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