Butter Coconut Pie

Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

1 (9 inch) frozen deep-dish pie crust
1 cup white sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
½ cup sweetened flaked coconut
½ cup evaporated milk
⅓ cup unsalted butter, softened
1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

Nutrition Facts (per serving)

352	Calories
20g	Fat
40g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 352
% Daily Value *
Total Fat 20g	25%
Saturated Fat 9g	46%
Cholesterol 95mg	32%
Sodium 174mg	8%
Total Carbohydrate 40g	15%
Dietary Fiber 1g	5%
Total Sugars 29g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 57mg	4%
Iron 1mg	6%
Potassium 109mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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