The taste of this Cherry Coconut Pie is out of this world delicious. It’s like a taste of summer in your mouth that you’re going to love. The combination of flavors is truly unique and totally delicious!
This pie is one of those easy pie recipes that you’ll find yourself whipping up and sharing with all your family and friends.
WHAT YOU NEED TO MAKE A Cherry coconut pie
Crust
- 1 9-inch unbaked pie crust
Filling
- 21-ounce cherry pie filling
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 cup unsweetened coconut flakes
- ½ cup sliced almonds
- ¼ cup granulated sugar
- ¼ cup milk
- 1 tablespoon butter, melted
- ¼ teaspoon almond extract
- 1 large egg
HOW TO MAKE coconut cherry PIE
Start by preheating your oven to 400 degrees.
Next, take a 10-inch pan and add in your unbaked pie crust. Combine and mix together your cherry pie filling, lemon juice, and cinnamon and spread evenly in the pie crust.
Put it in the oven and bake it for 20 minutes.
Next, mix the next 7 ingredients in a bowl and spread it out on the cherry pie. Return it back into the oven and bake for another 20-25 minutes until done
How do I know when this cherry coconut pie is done baking?
You’re going to have to pay attention to the top of the pie. Once you notice that the topping is starting to get brown, that means it’s done and ready to be pulled from the oven.
How do I store this baked pie?
Once the pie has cooled down from cooking in the oven, you’re going to want to store it in the fridge and keep it there until it’s ready to serve.
Can I freeze cherry coconut pie?
If you have pieces of pie leftover, you can technically put it in the freezer for later. However, for the freshest taste and texture, I recommend eating it fresh rather than freezing it.
As long as you can eat the pie within three days of baking it, it should still have a delicious flavor.
If you do end up freezing it, just make certain that you add it to a freezer-proof bag or container so it doesn’t get a freezer-burnt taste.
Cherry Coconut Pie
You'll love the taste of this Cherry Coconut Pie.
Ingredients
- Crust
- • 1 9-inch unbaked pie crust
- Filling
- • 21-ounce cherry pie filling
- • ½ teaspoon cinnamon
- • 1 teaspoon lemon juice
- • 1 cup unsweetened coconut flakes
- • ½ cup sliced almonds
- • ¼ cup granulated sugar
- • ¼ cup milk
- • 1 tablespoon butter, melted
- • ¼ teaspoon almond extract
- • 1 large egg
Instructions
Start by preheating your oven to 400 degrees.
Next, take a 10-inch pan and add in your unbaked pie crust. Combine and mix together your cherry pie filling, lemon juice, and cinnamon and spread evenly in the pie crust.
Put it in the oven and bake it for 20 minutes.
Next, mix the next 7 ingredients in a bowl and spread it out on the cherry pie. Return it back into the oven and bake for another 20-25 minutes until done
Nutrition Information:
Yield: 8 Serving Size: 1 pieceAmount Per Serving: Calories: 373Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 159mgCarbohydrates: 46gFiber: 4gSugar: 7gProtein: 4g
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