Southern Coconut Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ⅔ | cup |
coconut
bakers cookie |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
slightly beaten |
|
| 237 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 158 | ml |
coconut
bakers cookie |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Bakers Cookie Coconut or any good grade of flaked coconut.
Blend butter, sugar and salt.
Add eggs, syrup and extracts; mix well.
Sprinkle coconut over bottom of pie shell. Pour filling over coconut.
Bake in preheated 375℉ (190℃) oven for 40 to 50 minutes.
Cool. Serve alone, with ice cream or with whipped cream.
