Ingredients for Butter Coconut Pie
- 1 (9 inch) frozen pie crust
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup shredded sweetened coconut
- Evaporated Milk
- Butter
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon salt
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How to Make Butter Coconut Pie
- Preheat oven to 400°F (200°C). Line a 9-inch pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10-12 minutes, or until the crust is lightly golden brown. Remove from oven and carefully remove the parchment paper and weights.
- In a large bowl, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour until well combined.
- Add 3 large eggs one at a time, whisking until smooth after each addition.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 cup shredded sweetened coconut.
- Pour the filling into the pre-baked pie crust.
- Reduce oven temperature to 325°F (165°C).
- Bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. The center should still have a slight jiggle.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
162g
Fat
78g
Carbs
19g
