Follow these steps for perfect results
sugar
all-purpose flour
eggs
beaten
butter
melted
vanilla extract
flaked coconut
pastry shell
unbaked 9-inch
Preheat oven to 325°F (160°C).
In a bowl, combine sugar and flour.
In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
Add the sugar and flour mixture to the egg mixture.
Stir until well combined.
Stir in 2/3 cup of flaked coconut.
Pour the mixture into the unbaked 9-inch pastry shell.
Bake for 30 minutes.
Sprinkle the remaining flaked coconut over the pie.
Shield the edges of the crust with foil to prevent overbrowning.
Bake for another 30 minutes, or until the filling is set.
Let cool completely before serving.
Expert advice for the best results
Ensure the pastry shell is blind-baked if it tends to get soggy.
Adjust the sugar level to your preference.
Use high-quality vanilla extract for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve slices on dessert plates.
Serve with a dollop of whipped cream.
Garnish with fresh berries.
Sweet and bubbly, complements the pie's sweetness.
Discover the story behind this recipe
A classic dessert often served at family gatherings.
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