miss betty's coconut pie
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!
prep time
15 Min
cook time
35 Min
method
---
yield
8 serving(s)
Ingredients
- 2 - eggs
- 2 tablespoons flour (or cornstarch for gf diet)
- 1 pinch salt
- 1 cup sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 pound shredded coconut
- 1 - 9-inch unbaked pie crust
How To Make miss betty's coconut pie
-
Step 1Preheat oven to 375F. Combine flour, sugar, salt. Cream eggs into sugar mixture, then slowly add butter, milk, vanilla and coconut.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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