Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
8
Yield:
1 (9-inch) coconut pie
Ingredients
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let pie cool briefly before slicing; serve warm.
Morgan Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Josh Hoggle
Cook’s Note
The coconut rises to the top as the pie bakes, forming a lightly toasted crust. For extra coconut flavor, replace ½ cup milk with canned coconut milk.
Dust with confectioners' sugar before serving for a pretty presentation.
Nutrition Facts (per serving)
| 259 | Calories |
| 12g | Fat |
| 32g | Carbs |
| 6g | Protein |
