Honey-Toasted Coconut Pie III Recipe

Ingredients

1 (9 inch) pie crust, baked

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (5.9 ounce) can sweetened condensed milk

1 (3.6 ounce) can frozen orange juice concentrate, thawed

1 (9 inch) ungreased and wide floured pie crust

2 eggs

1/4 cup sweetened condensed milk

1/2 cup brown sugar for topping

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium saucepan, combine sweetened condensed milk and brown sugar and bring to a boil. Reduce heat to low and stir until sugar is dissolved. Serve warm.

Place 3 eggs in a medium bowl and beat well. Pour half of milk mixture into egg mixture. Beat until well blended. Pour filling into baked pastry shell.

Fill pastry shell with lukewarm water and bake at 400 degrees F (200 degrees C) for 25 minutes. Remove from oven and let cool. Preheat oven to 325 degrees F (165 degrees C).

Comments

TJ writes:

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I haven't posted anything yet on this blog but I have been meaning to do so for a while. I made this pie for a church meal and it was fantastic. I tripled the recipe and used a 9-inch pie pan. The coconut did not seem to be cooked all the way through so I used a 16-ounce pot for the lentil soup and it turned out fantastic. My only complaint is that there is not much coconut in the recipe. I made a large batch and was forced to use only about 1/2 cup of sugar.

Honey-Toasted Coconut Pie III Recipe

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