Holiday Coconut Pie (Pecan Pie Substitute)


Pie Crust:





  1. Preheat oven to 350°. If you are using a convection oven choose convection bake at 325°.
  2. Make pie dough and place in a 9-inch pie plate; set aside.
  3. Beat sugar, salt, dark corn syrup, butter, vanilla, and eggs in a work bowl on medium-high speed until mixed well; about 30 seconds.
  4. Stir in coconut.
  5. Pour coconut filling into pie plate.
  6. Bake for 50 minutes or until knife inserted in center comes out clean.
  7. Remove from oven and cool.


Serve with whipped cream.

Looking for a nut-free pie option to serve during the holidays? My Holiday Coconut Pie is a great substitute for pecan pie. It rivals pecan pie in its rich, sweet, and nutty flavor and allows for a safe, nut-free option.

DO NOT use sweetened coconut, as it will make the pie much too sweet. The idea behind this pie is too allow the coconut to take the place of pecans.

Flaked, unsweetened coconut can be found in stores that feature a natural/healthy foods section.

Flaked coconut works better than finely shredded coconut because it offers you a texture you can bite into and chew, somewhat like a nut.

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