Description
These recipes have been in my family for years. The coconut pie recipe is one I developed years ago. You can use the regular pie crusts or pie tart shells bought from your local grocery store.
Ingredients
Units
Scale
- 14-ounce bag of sweetened coconut
- 3 eggs
- 2 cups granulated sugar
- 3/4 stick of butter, melted ( A stick of butter is 8 tablespoons)
- 1-12 ounces can evaporate milk
- 1 teaspoon vanilla extract
- 2 small pie crusts or 18-20 small pie tart shells.
Instructions
- Preheat oven to 350F / 180C degrees
- Mix all ingredients then add coconut.
- Pour evenly into the small pie crusts or into the pie tart shells.
- If using pie tart shells stir the mixture as you fill the tarts because the coconut wants to sink to the bottom.
- Bake for 25 minutes for regular pie crust, set in the middle, and slightly browned.
- For the tarts 20 minutes or again till set in the middle and slightly browned.
Notes
Prepared, tried, and tested by Mona from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Source: my grandmother, Florine Clark Thomas
Nutrition
- Serving Size:
- Calories: 3437
- Sugar: 463.2 g
- Sodium: 1041.9 mg
- Fat: 137.6 g
- Carbohydrates: 519.8 g
- Fiber: 5.8 g
- Protein: 47.7 g
- Cholesterol: 740.2 mg
