Frances Oliver's Coconut Pie – a delicious recipe with Pie Crust, butter, sugar, eggs, lemon juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450F.
2
Press out folds in crust.
3
Press crust into 9-inch glass pie plate.
4
Trim and crimp edges.
5
Bake crust until light golden, about 9 minutes.
6
Transfer to rack and cool.
7
Reduce oven temperature to 350F.
8
Melt butter in heavy medium saucepan over low heat.
9
Add sugar and stir until mixture is heated through.
10
Transfer to bowl.
11
Add eggs, lemon juice and vanilla and whisk to combine.
12
Stir in 1 1/2 cups coconut.
13
Pour filling into crust.
14
Bake until filling is deep golden brown and set, about 40 minutes.
15
Cool on rack.
16
(Can be made 1 day ahead.
17
Cover and chill.
18
Bring to room temperature before continuing.)
19
Garnish with shredded coconut, if desired.
606
kcal
Calories
30
g
Fat
77
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 All Ready Pie Crust (half of 15-ounce package), room temperature, 1/2 cup (1 stick) unsalted butter, 1 1/2 cups sugar, 3 eggs, beaten, and more.
Yes, Frances Oliver's Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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