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
1/2cup self-rising flour
1 1/3cups sugar
1/4cup (1/2 stick) butter, melted
2cups milk
1teaspoon 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.

Nutritional Info *per serving

  • Glycemic Load 16
  • Calories 270
  • Fat 12g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 75mg
  • Sodium 200mg
  • Potassium 150mg
  • Carbohydrate 38g
  • Fiber 2g
  • Sugars 31g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%