Coconut Pie Recipe
Watching my mother cook from scratch, I hardly knew that anything was available pre-made until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food.
Watching my mother cook from scratch, I hardly knew that anything was available pre-made until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food.
- Carbohydrate 7.05457187624391 g
- Cholesterol 5.08385416884683 mg
- Fat 4.1863622925054 g
- Fiber 0.894374971509506 g
- Protein 0.655953958507626 g
- Saturated Fat 3.32410354219013 g
- Serving Size 1 1 -8 serving (38g)
- Sodium 9387.87608926262 mg
- Sugar 6.16019690473441 g
- Trans Fat 0.146425604229603 g
- Calories 68 calories
Step-by-step
- In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
- Bake at 350degrees for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers.
Removing a custard-style pie from the oven too early leads to a watery, un-set filling that collapses upon slicing. Achieving a firm yet tender interior requires careful attention to residual heat and structural proteins.
- Bake the pastry shell in an oven preheated to 350 degrees Fahrenheit, ensuring the internal temperature of the surrounding thermal environment remains stable for the 50-minute duration.
- Insert a thin-bladed knife precisely halfway between the outer crust and the center of the pie to accurately test density without misinterpreting localized moisture.
- Ensure the eggs are beaten only lightly before incorporation to prevent excess air incorporation, which causes the custard to puff and subsequently crack.
- Whisk the flour thoroughly with the granulated sugar prior to adding the milk to eliminate lump formation in the liquid base.
Allow the finished dessert to cool completely at room temperature before transferring it to the refrigerator. Chilling solidifies the dairy fats and starches fully, yielding neat wedges.
