miss betty's coconut pie
(2 ratings)
My husband won't eat coconut except in this pie! It is the best treat, particularly for the holidays for those who don't care for pumpkin. The recipe is foolproof but I bumped it up to medium because it requires a sixth sense to get the done-ness correct. My trick is to open the oven when I think its about done and jiggle the rack to see how the pie's contents move. It is a custard so if you get it to be completely solid in the oven, it is too done. Not solid enough it is goop! Don't let that intimidate you though, this pie is great!
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For miss betty's coconut pie
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2eggs
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2 Tbspflour (or cornstarch for gf diet)
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1 pinchsalt
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1 csugar
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4 Tbspbutter, melted
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1 tspvanilla extract
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1 cmilk
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1/4 lbshredded coconut
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19-inch unbaked pie crust
How To Make miss betty's coconut pie
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1Preheat oven to 375F. Combine flour, sugar, salt. Cream eggs into sugar mixture, then slowly add butter, milk, vanilla and coconut.
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2Pour into pie crust and bake for 30-35 minutes or until center is just set. It may still jiggle a little bit, you just don't want it to appear soupy in the middle.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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