Brown sugar icing on an extremely light and airy cupcake. These tiny cakes, which can be topped with optional toasted marshmallows and a half of a pecan, taste exactly like the Holiday Sweet Potato dish equivalent but with a cupcake-like twist!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ½ cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) unbaked pie crust
Instructions
- Chef Mo
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix together sugar and flour in a large bowl. Beat in eggs and butter until well combined. Stir in milk and vanilla until incorporated. Fold in coconut. Pour into pie crust.
- Bake in the preheated oven for 1 hour. Cool completely before slicing.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 264 mg |
| Sugars | 30 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is easy and awesome! I made this pie and served it. Ten thumbs up!!!
Great recipe
Simple and tasty pie! I used sweetened coconut flakes. I made it as written and it was done at exactly an hour. No changes needed
It’s more of a custard pie. I was looking for a good ole fashion coconut pie. This is good but that is not whated.
This was the worst receipe ever! Runny, watery, would not set. Followed instructions to a T but just a mess.
This recipe is very similar to the coconut pie my mom used to make. It baked up beautifully and my husband loved it!
Delicious!
Excellent….came out perfect! Added extra coconut though, 1/4c….next time I will add meringue, but it is perfect without.
Great pie!! It was like a coconut custard pie. We will make this again!
Extra coconut, about a 1/4 cup.
My family loved it. My mom said it was the best she had ever eaten.
My mother made this pie every Christmas when I was growing up. She used 2 eggs, 3/4 cup sugar, 1/2 milk & 1/2 cream, & 1 packed cup of coconut. Followed the rest of your recipe exactly.. I now make these pies & double the recipe which is perfect for 2 deep dish coconut pies. Best pies ever & always brings back memories of my sweet Mom. They are all eaten every holiday season.
Love this pie. It is just like how may mama used to make. She passed on before I could get the recipe. Now my family just raves about how much it is like mama’s. Thanks so much for submitting this recipe.
I packed the coconut as I measured it & covered with foil & cooked it 50 minutes at 325* then I toasted 1/2 cup of coconut & added it the last 10 minutes increase the temp to 350*
Was very good!
The quintessential coconut custard pie! Will save this recipe and make it over and over!
Like others have said, this pie was too eggy for me. My husband loved it though but he loves egg custards. I rated it with three stars. I’m glad I made it but I won’t make it again. I will find a pie recipe that we both like.
Did not like the eggy flavor. Took way longer than an hour to cook. Will not make this again because we prefer coconut cream, not custard.
I doubled the coconut and had enough filling to also fill two ramikins, also cheated and used a frozen pre-made pie crust. All in all, great pie and my husband loved it topped with whipped cream.
I have made this more than once and I’m getting better at perfecting it. I make dough from scratch and start out at 400 degrees for the first 15 min. Then down to 350 for 30 min. Double coconut and use a cup of buttermilk for milk. I broil meringue and coconut on top for 5 min. It’s a family favorite
Our adult daughter dreams coconut. Tried this pie on whim since I had coconut in pantry. I followed advice and baked longer than suggested in recipe, added just a little more coconut, used coconut extract rather than vanilla. We loved it. Next time, I do want to try coconut cream.