Charleston Coconut Pie

  • Yield 12 servings

"This recipe came from the city of Charleston, S.C. Your guests are in for a treat and will think you spent a long time preparing this delicious pie."


4 eggs, beaten
1/2 cup self-rising flour
1 1/3 cups sugar
1/4 cup (1/2 stick) butter, melted
2 cups milk
1 teaspoon vanilla extract
1 (8-ounce) can flake coconut


  1. Preheat oven to 350F.
  2. Beat all ingredients together and pour into a 10-inch pie plate.
  3. Bake 45 minutes.
  4. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency.

Tips From Our Test Kitchen: Top with your favorite fruit or berries or garnish with a sprig of mint and twist of lemon.

Recipe by Evelyn F. Boone, Bowman, S.C.



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