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Coconut Pie..the easy way.


This is one easy coconut pie to make. I will take coconut pie most any way I get it. The filling is custard like with toasty coconut, what can I say but it's delicious.
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, melted
  • 2 cups milk, I used skim and it turned out fine
  • 1 1/2 cups coconut, flaked is my favorite but shredded is fine.
  • 1 teaspoon vanilla
  1. Combine ingredients in order given, whisking to combine thoroughly.
  2. Pour into a greased 10" pie pan, I used a glass pie pan.
  3. Bake in a 350ยบ oven for 45 to 50 minutes or until golden brown. The center will still jiggle a bit.
  4. Cool completely on cooling rack. I couldn't wait and tasted it while still warm, oh so good.
  5. I served the pie wedges with whipped cream and a sprinkling of toasted coconut. 
from the kitchen of
recipe file ,

29 comments:

  1. ElaineAugust 14, 2013 at 5:32 AM

    Oh, my kind of pie. I like to make custard pies without the crust and I am especially fond of coconut. It looks so delicious!

    ReplyDelete
  2. momma-lanaAugust 14, 2013 at 5:42 AM

    This used to be my grandfather's favorite pie. I don't think I have had one since he died 22 years ago. I may have to make one in hos memory!

    ReplyDelete
  3. JoanneAugust 14, 2013 at 6:17 AM

    So, if I look at the recipe correctly there is no pie crust? You can tell I am not an avid baker!

    Thanks

    ReplyDelete
    Replies
    1. BettyAugust 14, 2013 at 6:55 AM

      A bit of crust forms in the bottom as it bakes, it is as simple as that!

      Delete
  4. PamCAugust 14, 2013 at 6:42 AM

    Any suggestions on the kind of flour I could use to make this gluten free for my daughter?

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    Replies
    1. JulieAugust 14, 2013 at 8:22 AM

      For thickening gravies, sauces or baked puddings I have found that the following mix works really well... one part sweet rice flour to 3 parts cornstarch.

      Delete
    2. AnonymousAugust 14, 2013 at 8:49 AM

      Could you use coconut flour in place of regular flour?

      Delete
    3. AnonymousAugust 14, 2013 at 9:25 AM

      I guess the only way to know is to try it.

      Delete
  5. CamilleAugust 14, 2013 at 8:51 AM

    Thanks for sharing. I am going to give this a try...just printed off your recipe. Thank you to you all for sharing such yummy recipes here! Blessings to you all! Camille

    ReplyDelete
  6. FamilyFunAugust 14, 2013 at 8:55 AM

    Just for a twist, why don't you use coconut oil and coconut milk instead of the butter and milk. Would likely be very very tastey.

    ReplyDelete
  7. JillAugust 14, 2013 at 9:43 AM

    This sounds just like a pie my Mother used to make - it was called impossible pie.

    ReplyDelete
  8. AnonymousAugust 14, 2013 at 9:54 AM

    I make this pie gluten free by using Pamela's all purpose mix in place of the flour. Any gluten free flour blend should work.

    ReplyDelete
  9. AnonymousAugust 14, 2013 at 9:56 AM

    Should I use unsweetened or sweetened coconut?
    Thanks.
    Erin

    ReplyDelete
    Replies
    1. BettyAugust 14, 2013 at 10:44 AM

      Either one will work.

      Delete
    2. AnneSAugust 14, 2013 at 1:42 PM

      But if you use sweetened coconut you can reduce the amount of sugar by half (I usually reduce it even more).

      Delete
  10. SusanAugust 14, 2013 at 10:14 AM

    Good job Betty..looks great and a def. must try..

    ReplyDelete
  11. UnknownAugust 14, 2013 at 10:32 AM

    I've made this pie several times and really enjoy it! It does the trick when I'm really craving a coconut cream pie but it's too humid to make. :)

    ReplyDelete
  12. RosellaAugust 14, 2013 at 6:18 PM

    Oh yum - that takes me back to something similar that my Mom used to make. Thanks for sharing the recipe!

    ReplyDelete
  13. Thoughts on Life and Millinery.August 15, 2013 at 10:48 AM

    I made it yesterday! My husband said it his perfect dessert. I added mini chocolate chips to the mix before baking and served the pie with fresh raspberries and whipping cream on top. Five star!!!

    ReplyDelete
    Replies
    1. BettyAugust 15, 2013 at 4:08 PM

      Adding chocolate and raspberries..five star for sure:)

      Delete
  14. CaroleAugust 15, 2013 at 1:41 PM

    Lovely work, Betty! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of pie and tart recipes? This is the link . I do hope to see you there. There are already some great pies and tarts linked in. Cheers

    ReplyDelete
  15. BettyAugust 15, 2013 at 3:04 PM

    Wow is this pie ever good, and easy, made it yesterday and had it for dessert with ice cream. Thank you for sharing.I am going to make a pineapple sauce to serve with it tonight.
    Betty W.

    ReplyDelete
    Replies
    1. BettyAugust 15, 2013 at 4:11 PM

      Happy you enjoyed the pie. Pineapple sauce..another good idea!

      Delete
  16. QuinnAugust 16, 2013 at 9:55 AM

    It's in the oven right now :)
    This was one of the very rare times when I already had on hand everything a recipe calls for...even my Grammy's 10" glass pie dish! Usually I use the smaller ones, so it's nice that the big one is getting a turn. And the filling went right up to the top! Can't wait to see the results. See? Who am I kidding? I can't wait to taste the results! ;)

    ReplyDelete
    Replies
    1. QuinnAugust 17, 2013 at 7:54 AM

      Reporting back: absolutely delicious! Will become a go-to recipe. Thank you!!

      Delete
  17. AnonymousAugust 22, 2013 at 10:50 AM

    This tasted more like a clafouti. Actually, reminded me of a coconut omelet. Did not enjoy it at all.

    ReplyDelete
  18. robbie.fielderAugust 27, 2013 at 4:52 AM

    I just made this tonight and the fam loved it!! I enjoy your blog...it's a piece of home for me here in Australia. God bless you.

    ReplyDelete
  19. Robbie FielderAugust 27, 2013 at 4:54 AM

    I just made the pie tonight and the fam enjoyed it!! I like your blog...it's a piece of home for me while we're living down under. God bless you.

    ReplyDelete
  20. allie gMarch 6, 2015 at 7:41 AM

    we make this so much that i sometimes eat it for breakfast it's so good!

    ReplyDelete

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