Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 8 Servings
It is impossible not to fall in love with this pie, that’s for sure! It will only take you an hour to prepare and bake this spectacular pie. Don’t wait another minute not knowing how delicious it is. Enjoy!
Ingredients:
teaspoons vanilla extract
1 c shredded sweetened coconut
2 c milk
1 c granulated sugar
1/2 c salted butter, softened
4 Eggs
1/2 c all-purpose flour
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9-inch pie pan.
In a large mixing bowl, add flour, vanilla, coconut, sugar, and butter. Beat everything until well incorporated.
Add the milk and eggs, then beat again until well blended.
Transfer the batter to the prepared pie pan and spread it evenly.
Place the pie pan in the preheated oven and bake the batter for about an hour or until the top turns golden brown and a toothpick comes out clean after inserting it in the middle.
Remove the pie from the oven and allow it to cool at room temperature before serving.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
This pie can last up to 3 months in the freezer.
Feel free to omit the coconut entirely.
Feel free to add ground nutmeg, pumpkin spice, or cinnamon if you like.
A bit of cocoa powder could make this pie even more delicious!
I like to serve this pie the next day. I just put it in the fridge until ready to serve. You should try it as well!
I recommend using a deep-dish pie plate for this recipe.
Nutrition Facts:
Amount Per Serving: CALORIES: 345 | TOTAL FAT: 18g | SATURATED FAT: 12g | TRANS FAT: 1gUNSATURATED FAT: 5g | CHOLESTEROL: 128mg | SODIUM: 186mg | CARBOHYDRATES: 40g | FIBER: 1g | SUGAR: 32g | PROTEIN: 6g
Ingredients
- teaspoons vanilla extract
- 1 c shredded sweetened coconut
- 2 c milk
- 1 c granulated sugar
- 1/2 c salted butter, softened
- 4 Eggs
- 1/2 c all-purpose flour
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9-inch pie pan.
In a large mixing bowl, add flour, vanilla, coconut, sugar, and butter. Beat everything until well incorporated.
Add the milk and eggs, then beat again until well blended.
Transfer the batter to the prepared pie pan and spread it evenly.
Place the pie pan in the preheated oven and bake the batter for about an hour or until the top turns golden brown and a toothpick comes out clean after inserting it in the middle.
Remove the pie from the oven and allow it to cool at room temperature before serving.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. This pie can last up to 3 months in the freezer. Feel free to omit the coconut entirely. Feel free to add ground nutmeg, pumpkin spice, or cinnamon if you like. A bit of cocoa powder could make this pie even more delicious! I like to serve this pie the next day. I just put it in the fridge until ready to serve. You should try it as well! I recommend using a deep-dish pie plate for this recipe.
