Ingredients for Orange Coconut Pie
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened butter
- 5 large eggs
- 1 cup orange juice (freshly squeezed is best!)
- Orange, Rind Of
- Coconut
- Unbaked Pie Shell
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How to Make Orange Coconut Pie
- Preheat oven to 350°F (175°C). Prepare a 9-inch pie crust (homemade or store-bought).
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy. This step is crucial for a tender and smooth pie filling.
- Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together 1 (12-ounce) can of evaporated milk, 1 (13.5-ounce) can of coconut milk, 1 cup orange juice (freshly squeezed is best!), 1 teaspoon orange zest, 2 large eggs, and ½ teaspoon vanilla extract.
- Gradually add the wet ingredients to the creamed butter and sugar mixture, mixing until just combined. Be careful not to overmix.
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the filling is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out with only a few moist crumbs attached.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to fully set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
1250g
Fat
535g
Carbs
136g
