Butter Coconut Pie

Recipe from


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


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

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

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.

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


Yolanda Powers, Decatur, Alabama,

November 2001