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Coconut Pie II

Rated as 3 out of 5 Stars

"A very tasty double crust pie. Uses fresh coconuts."
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Ingredients

servings 903 cals
Original recipe yields 8 servings (1 pie)

Directions

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  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.

Nutrition Facts


Per Serving: 903 calories; 67.3 g fat; 73.1 g carbohydrates; 10 g protein; 10 mg cholesterol; 300 mg sodium. Full nutrition

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Reviews

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This was a really difficult recipe to do the coconut took forever to get open & shread. The recipe called to cook it for 15 minutes until tender I cooked it for 45 minutes & it still never got ...