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Southern Coconut Pie Recipe
A unique, gooey coconut pie that is reminiscent of pecan pie rather than a cream pie. This mouthwatering concoction is sweet enough to make any Texan happy!
Course
Dessert- Pie
Cuisine
American - Southern
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
8
servings
Calories
574
kcal
Author
Marye Audet-White
Equipment
insta-read thermometer
10-inch pie pan
Ingredients
4
eggs
1 ½
cups
sugar
1 ½
cups
dark corn syrup
¼
cup
butter
melted
1 ½
teaspoons
vanilla
¼
teaspoon
salt
2
cups
coconut
flaked, sweetened
1
pie crust
unbaked, 9-inch deep dish or 10-inch.
Instructions
Preheat the oven to 350F.
Melt butter and let it cool a little while continuing with the recipe.
Whisk the eggs in a large mixing bowl until they are
well blended
.
Add the sugar, corn syrup, butter, vanilla, and salt.
Whisk until smooth.
Stir in the coconut.
Pour the filling into the unbaked pie shell.
Bake at 350F for 30 minutes.
Cover loosely with aluminum foil and bake 20 to 30 more minutes.
Pie will be a little jiggly in the center when done. An insta-read thermometer will read 185F when inserted in center.
Cool completely before serving.
Notes
Storage:
Cover with plastic wrap or place in an airtight container and refrigerate for up to 4 days. This pie does not freeze well.
Tips:
Lay a sheet of aluminum foil loosely over the top halfway through baking.
Cool the pie completely before cutting into it - about 2 hours at room temperature.
Chill overnight for prettiest slices.
You can make this up to 3 days ahead and keep it wrapped in the refrigerator.
Nutrition
Calories:
574
kcal
|
Carbohydrates:
103
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Cholesterol:
15
mg
|
Sodium:
354
mg
|
Potassium:
148
mg
|
Fiber:
2
g
|
Sugar:
88
g
|
Vitamin A:
177
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
1
mg