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Oxmoor House Photo by: Oxmoor House

Butter Coconut Pie

Southern Living NOVEMBER 2001

  • 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

Preparation

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.

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Butter Coconut Pie recipe

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