ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butter Coconut Pie

Oxmoor House
Yield Makes 1 (9-inch) pie

Ingredients

  • 1 (9-inch) frozen piecrust
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 (3.5-ounce) can sweetened flaked coconut
  • 1/2 cup evaporated milk
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla extract

How to Make It

  1. Line piecrust with parchment paper; fill with pie weights or dried beans.

  2. Bake at 400° for 10 minutes or until crust is lightly browned. Remove paper and weights.

  3. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.

  4. Bake at 325° for 35 to 40 minutes or until pie is set.