Miss Caroline's Southern Coconut Pie Recipe

Name: Miss Caroline's Southern Coconut Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (1 stick) melted butter; 1 cup granulated sugar and 1 cup packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; (not used in this recipe); 1 cup sweetened shredded coconut; 1 (9 inch) deep dish pie crust, unbaked; 1 cup chopped pecans; 1/4 teaspoon salt; 2 tablespoons all-purpose flour

Indulge in the ultimate Southern comfort dessert! This recipe, graciously shared by my friend Caroline, masterfully blends the gooey richness of pecan pie with the delightful chewiness of coconut. Get ready for a taste explosion – a perfect balance of sweet and nutty that will leave you craving more. This isn't your grandma's coconut pie; it's a gourmet experience!

Prep Time 20 mins

Cook Time 60 mins

Calories 510.9 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Miss Caroline's Southern Coconut Pie

1/2 cup (1 stick) melted butter
1 cup granulated sugar and 1 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
(not used in this recipe)
1 cup sweetened shredded coconut
1 (9 inch) deep dish pie crust, unbaked
1 cup chopped pecans
1/4 teaspoon salt
2 tablespoons all-purpose flour

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How to Make Miss Caroline's Southern Coconut Pie

Preheat oven to 350°F (175°C).
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and salt until well combined.
Gently stir in the shredded coconut, pecans, and flour until evenly distributed.
Pour the filling into your prepared 9-inch pie crust.
Bake for 50-60 minutes, or until the filling is set and lightly golden brown. Insert a toothpick near the center; it should come out with moist crumbs clinging to it.
Let the pie cool completely on a wire rack before slicing and serving. For best results, chill for at least 2 hours before serving.