Holiday Coconut Pie (Pecan Pie Substitute)
- Preparation time: 20 minutes
- Baking time: 50 minutes
- Total time: 1 hour 10 minutes
Ingredients
Pie Crust:
Filling:
- ⅓ cup sugar
- Dash salt
- 1 cup dark corn syrup
- ⅓ cup butter (5⅓ tablespoons); melted and cooled slightly
- 1 teaspoon vanilla
- 3 eggs
Coconut:
- 1½ cup flaked, unsweetened dried coconut
Flaked Sea Salt Topping:
- ¼ teaspoon flaked sea salt
Instructions
-
Preheat oven:
Standard Oven: 350° | Convection Oven: 325°
- Make pie dough and place in a 9-inch pie plate; set aside.
- Beat sugar, salt, dark corn syrup, butter, vanilla, and eggs in a work bowl on medium-high speed until mixed well; about 30 seconds.
- Stir in coconut.
- Pour coconut filling into pie plate.
- Sprinkle ¼ teaspoon flaked sea salt evenly over the filling.
- Bake for 50 minutes or until knife inserted in center comes out clean.
- Remove from oven and cool.
Comments
Serves 8.Refrigerate unused portions. Pie will stay fresh for 3 to 4 days in the refrigerator.
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.
The flaked sea salt adds the perfect salty contrast to the sweetness of the filling.
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.