Coconut Pie II recipe

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Ingredients

1 recipe pastry for a 9 inch double crust pie
3 whole coconuts, meat shredded and juice reserved
2 tablespoons cornstarch
¼ cup water
½ cup white sugar
¾ cup sweetened condensed milk

Nutrition Info

902.6 calories
carbohydrate: 73.1 g
cholesterol: 9.8 mg
fat: 67.3 g
fiber: 15.1 g
protein: 10 g
saturatedFat: 49.5 g
servingSize: -
sodium: 300.2 mg
sugar: 37.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.

  3. Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.

  4. Bake in preheated oven for 30 minutes, until crust is golden brown.

Recipe Yield

1 pie

Recipe Note

A very tasty double crust pie. Uses fresh coconuts.

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