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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 352 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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).

Step 3

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.

Step 4

Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.