Self-Crust Coconut Pie for #SundaySupper

Name: Self-Crust Coconut Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1/4 cup self-rising flour; 1 cup plus 2 tablespoons sugar; Pinch of salt; 2 eggs (beaten and at room temperature); 2 tablespoons unsalted butter (melted); 1/2 teaspoon vanilla extract; 4 ounces sweetened coconut (by weight); 1 cup whole milk (at room temperature)

July 8, 2012 By Renee 98 Comments

22K Shares

Do your kids help with cooking? Or your nieces and nephews? Kids in the kitchen is today’s theme for Sunday Supper. It is a great theme. I was introduced to cooking at an early age. I have so many memories of being beside my mom or dad when they were preparing a meal. They always would have me help in any way, big or small. I was cooking and baking by the time I was a teenager. I made desserts (like cherry cream cheese pie) and simple meals for dinner.

The experience of cooking at a young age was priceless. The basics of cooking are important and should be learned by everyone. The earlier the better. What my parents taught me gave me the resources to prepare meals ranging from simple to complex. My skills have improved over the years. When I am in doubt, I always think back to the basics and relate the current challenge to one I learned a long time ago.

An easy task for kids is stirring. It is the reason I chose to share the recipe for self-crust coconut pie. The ingredients are stirred together and poured into a pie plate. Parents can handle the hot stuff; melting the butter, placing the pie in the hot oven, and removing the pie from the hot oven. The result? A pie that is like a giant, moist coconut macaroon. It is really sweet and rich. If your kids like coconut, they will love this pie – especially if they help make it.

This is a family recipe. I got it from my mother-in-law. She made it as a dessert for a family dinner over 25 years ago (actually closer to 30 years ago). I have to admit I did not make it until recently. The original recipe called for a 3.5 ounce can of coconut which I cannot seem to find in the stores any longer. I adapted it to 4 ounces (by weight) because I figured the extra half ounce would not make a difference.

0 from 0 votes

Self-Crust Coconut Pie

A recipe for an easy coconut pie that makes its own crust while it bakes.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 servings

Author Renee

Ingredients

1/4 cup self-rising flour
1 cup plus 2 tablespoons sugar
Pinch of salt
2 eggs beaten and at room temperature
2 tablespoons unsalted butter melted
1/2 teaspoon vanilla extract
4 ounces sweetened coconut by weight
1 cup whole milk at room temperature

Instructions

Preheat the oven to 325 degrees F.
In a medium bowl, whisk together flour, sugar, and salt. Add eggs to flour mixture and stir to combine. Add melted butter, vanilla, coconut, and milk. Stir to combine.
Pour mixture into an ungreased 9-inch pie plate. Bake for 30 to 35 minutes or until the top is lightly browned. Remove pie from the oven and cool completely on a wire rack. Refrigerate pie for at least 2 hours. Slice, serve, and enjoy!

Recipe Notes

A recipe for an easy coconut pie that makes its own crust while it bakes.

Want more recipes for kids in the kitchen? Check out these from the Sunday Supper bloggers:

Start your day:

Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy Snackers:

Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
Fruit Salad in an Orange Cup ~Mama’s Blissful Bites

Main Squeeze:

Whole-wheat Pretzel Dogs ~Family Spice
Poblano Mac ‘N Cheese ~Juanita’s Cocina
Coconut Chicken and Shrimp ~Super for a Steal
Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
Walking Tostada ~Shockingly Delicious
Mini Sausage Rolls ~Small Wallet Big Appetite
Mini Corn Dog Muffins ~In The Kitchen With KP
Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
Threaded Spaghetti Hot Dog Bites ~Damn Delicious
Golden Potato Patties ~My Trials in the Kitchen
Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
Spaghetti Tacos ~Girlichef
Parmesan Corn on the Cob ~Home Cooking Memories
Yum Yum Salmon ~Family Foodie
Pad Thai ~Meal Planning Magic
Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet Treats:

Chocolate Slab ~Happy Baking Days
Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
Self-Crust Coconut Pie ~Magnolia Days
Fresh Cherry Clafoutis ~The Meltaways
Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
Cookies and Cream Ice Cream ~The Messy Baker Blog
Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
Chocolate Cheese Turnover ~Basic and Delicious
Chocotorta Vintage Kitchen Notes
Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
Purple Blueberry Cake ~Tora’s Real Food
Tropical Popsicles ~Pippi’s in the Kitchen Again
Carrot Cupcakes ~Diabetic Foodie

What a great line-up of kid-friendly dishes! Join in the Sunday Supper conversation on twitter and share your recipes for kids. There will be a live twitter chat today (Sunday, July 8th) beginning at 3pm Eastern Time. Use the #SundaySupper hashtag and tweet your recipes and food photos. Follow the Sunday Supper Pinterest board for more inspiration.

At what age did you start cooking? Do you remember the first thing you ever made? Share your early kitchen memories. And create some for the kids in your life too. Happy cooking!