Coconut Pie on a whim

coconut pie

Lots of experimentation went on in my kitchen last weekend… and this is the delicious result!  The filling of this pie is just about as addictive as the inside of a Mounds or Almond Joy and the recipe couldn’t be easier, either.  I think it tastes best a tad bit warm from the oven with a dollop of whipped cream. (Imagine drizzling it with chocolate and sprinkling toasted almonds on top!)


deep, pre-made graham cracker pie crust

3 egg yolks

1 can of evaporated milk (14 oz)

1 cup of evaporated milk

1 tsp coconut extract

1/2 tsp vanilla extract

2/3 cup of sweetened shredded coconut



Pre-heat oven to 350 degrees

Blend all ingredients for the filling and pour into graham cracker crust

Bake for 30-35 minutes until light golden and firm to the touch.

Serve with whipped cream.


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