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A creamy, custard-style coconut pie with a buttery crust and lightly toasted coconut top.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup evaporated milk
  • 1/4 tsp salt

Equipment

  • mixing bowl
  • 9-inch pie dish

Method
 

  1. Preheat oven to 350°F and place pie crust into a 9-inch pie dish.
  2. Whisk sugar, melted butter, eggs, flour, vanilla, and salt until smooth.
  3. Stir in shredded coconut and evaporated milk until evenly combined.
  4. Pour filling into prepared crust and spread evenly.
  5. Bake 45–50 minutes until golden and center is just set.
  6. Cool completely before slicing and serving.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 6mgIron: 6mg

Notes

Cool completely before slicing for best texture.

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