Rich Coconut Pie
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
sugar
superfine |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 | cups |
coconut
finely grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 59 | ml |
butter
softened |
|
| 237 | ml |
sugar
superfine |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
almond extract
|
*
|
| 473 | ml |
coconut
finely grated |
*
|
Directions
Preheat oven to 350℉ (180℃).
Make a pastry as directed and fit into a 9 inch piepan, making a high fluted edge; do not bake.
Cream butter and sugar until light, beat in eggs, one at a time.
Sprinkle in flour and blend until smooth.
Mix in remaining ingredients and spoon into pastry shell.
Bake 45 minutes until browned and springy to the touch.
Cool on wire rack and serve at room temperature.
