Description
A sweet and tangy cranberry coconut pie with a buttery crust, perfect for holiday gatherings or dessert.
Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1 tsp vanilla extract
- 1 pre-made buttery pie crust
- 1 tbsp butter (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, combine cranberries, coconut, sugar, cornstarch, salt, and water.
- Cook over medium heat, stirring until mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract.
- Pour filling into the pie crust.
- Dot the top with small pieces of butter.
- Bake for 30-35 minutes or until crust is golden.
- Let cool before serving.
Notes
- If using frozen cranberries, thaw and drain excess liquid.
- For extra flavor, toast the shredded coconut before using.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
Keywords: cranberry coconut pie, buttery crust pie, holiday dessert, homemade pie