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Recipe: State Fair winning toasted coconut pie

Posted October 13, 2011

For the past few weeks and months, dozens have been stirring and mixing, baking and frying, hoping to come up with that perfect State Fair winning recipe.

The cooking contests at the fair started Thursday with the N.C. Peanut Growers Association's "Pea-nutty Vegetarian Recipe Contest" and continue daily until Oct. 23 with the Fleischmann's Yeast "Bake for the Cure Baking Contest."

So in honor of all those cooks and bakers, I thought I'd try out a winning recipe from last year. I chose Toasted Coconut Pie because it's pretty hard for me to resist anything that includes pie and coconut in its name. Alice Creech of Benson took home second place in the Pillsbury Pet-Ritz Pie Baking Championship last year with this yummy and simple recipe.

Toasted Coconut Pie

1 – 9-inch Pillsbury Pet-Ritz Pie Shell
3 beaten eggs
1 ½ cups sugar
½ cup butter, melted
4 teaspoons lemon juice
1 teaspoon vanilla
1 1/3 cups flaked coconut

Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour filling into unbaked 9 inch Pet-Ritz Pie shell. Bake in moderate oven, 300 or 350 degrees for 40 to 45 minutes. Insert the blade of a knife in the center of the pie; if it comes out clean, it’s done.

For more of last year's award-winning recipes, click here.

7 Comments

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  • jackiesue Oct 16, 2011

    Why is it called "toasted coconut". Do you brown the coconut any?
    Maybe it means it's so good people have given toasts to it?

  • shall6 Oct 15, 2011

    I used a deep dish ...

  • Shug Oct 15, 2011

    Regular pie shell or deep dish?

  • shall6 Oct 14, 2011

    True on the corn starch! Though more coconut sounds really good in this one :)

    Sarah

  • moppie Oct 14, 2011

    When all else fails, add a little cornstarch. It thickens everything up :)

  • shall6 Oct 14, 2011

    Hmmm ... mine was a little runny, but all my pies come out a little runny so I figured it was just me :)

    Sarah

  • snowl Oct 14, 2011

    I tried this recipe last year. It tastes really good, but even after cooling the pie, it was thin and runny inside. It only has eggs to bind, so I plan to try this recipe again using larger eggs, or more coconut.