Southern Coconut Pie
Submitted by greg
Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minSouthern coconut pie is comfort in a crust.
Light corn syrup creates a custardy base that’s sweet but not cloying, while flaked coconut toasts golden as it bakes, filling your kitchen with that warm tropical aroma.
A double hit of vanilla and almond extract keeps things interesting, and the whole thing comes together faster than you’d think for something this satisfying.
Kitchen Tips
- Coconut on bottom: Sprinkling coconut into the shell before pouring in the filling helps it distribute evenly and toast nicely.
- Don’t overbake: Pull it when the center still jiggles slightly. It’ll firm up as it cools without turning rubbery.
- Serving options: This pie shines on its own, but vanilla ice cream or a dollop of whipped cream never hurt anybody.
Ingredients
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.
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