Coconut pie is underappreciated by many! This is a delicious pie option to choose for the summer months. Many people don't want to eat a warm pie when it's hot out, for understandable reasons. That's why a cold pie like coconut is a great choice.
Plus, it isn't difficult to make this recipe. As long as you know your way around a mixer, you'll be totally fine. This is a great recipe to choose if you're in need of a quick, yummy pie for a gathering or other event. It can easily be made in an afternoon; just be sure to give the pie enough time to cool down.
Leftover Coconut Pie
If you have any leftovers, try to store them in an airtight, sealed plastic container. This is going to keep the pie as fresh as possible. If you don't have a container like this available, wrap the pie in plastic wrap or aluminum foil.
Try to consume the whole pie as quickly as possible, for optimal freshness. It should stay quite fresh for a few days, but after this point make sure you are checking it thoroughly for signs of spoilage. These can include a bad odor, signs of mold, or an odd texture.
When in doubt, it's usually best to throw it out. We know the desire to finish leftovers whenever possible, especially with groceries being as expensive as they are. Bad food can easily lead to severe food poisoning, however, so it's best to just play it safe.
You've probably heard tales of people getting away with eating food that's a little off, and there's definitely some truth to that. However, it can be hard to tell whether something is truly spoiled or on the brink of being unsafe to eat. That's why it's best to trust your gut and only eat food you know for certain is a hundred percent safe.
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The Best Coconut Pie Recipe
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Ingredients
Unbaked 9 inch pie shell
1/4 cup butter, softened to room temperature
1 cup sugar
1/3 cup buttermilk
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 package (3 1/2 – 4 oz) shredded, sweetened coconut
Instructions
1. Place the oven rack in the middle position. Preheat the oven to 350 degrees F.
2. Cream butter and sugar in the bowl of standing mixer fitted with the paddle attachment.
3. Add buttermilk. Add eggs one at a time. Add salt and vanilla. Fold in coconut.
4. Pour filling into pie shell. Bake about 40 minutes, or until top it firm and crust is golden brown.
5. Cool completely on a rack. Store loosely wrapped in wax paper in the refrigerator.