Ingredients for Judy's Coconut Pie
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How to Make Judy's Coconut Pie
- Preheat oven to 325°F (160°C).
- In a large bowl, beat 4 large eggs until light and frothy. Gradually add 1 ½ cups granulated sugar and a pinch of salt, beating until the mixture is thick and pale yellow.
- Melt ½ cup (1 stick) unsalted butter and blend it into the egg mixture.
- In a separate bowl, whisk together 1 cup all-purpose flour and 1 cup whole milk until smooth. Gradually add this mixture to the egg mixture, mixing until just combined.
- Stir in 2 cups sweetened shredded coconut until evenly distributed.
- Pour the filling into a 9-inch prepared pastry shell. Bake for 45-60 minutes, or until the filling is set and lightly browned around the edges.
- About 15 minutes before the pie is finished baking, sprinkle the top with ½ cup unsweetened shredded coconut for added texture and flavor.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1227g
Fat
551g
Carbs
117g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit American Oven Easy Beginner Cook Potluck Dinner Party Holiday Event Kid Friendly Picnic Pies Nuts Dietary Gifts Low Sodium Comfort Food Inexpensive Low In Something Coconut Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
