Ko-ko-nut pie: Vintage ’50s coconut dessert recipe

Name: Ko-ko-nut pie recipe (1950)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1/2 recipe pie pastry; 2 eggs, beaten; 1/2 cup sugar; 1-1/2 cups corn syrup; 1/2 teaspoon salt; 2 tablespoons butter; 1 teaspoon lemon juice; 1-1/4 cups shredded coconut

Categories: 1950s, Vintage advertisements, Vintage dessert recipes

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Ohhh lady! Try this Karo Ko-ko-nut pie!

Once your family tastes this Karo coconut creation, Lady, you’re in… as a champion pie baker. Its golden lacy top, its luscious filling with delicate coconut shreds… well, try it, and remember… the only way to make this marvelous pie is with Karo syrup — easy and economical.

Ko-ko-nut pie recipe (1950)

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This Ko-ko-nut pie has a golden lacy top, its luscious filling with delicate coconut shreds - and now you can make it the good old fashioned way!

Ingredients

1/2 recipe pie pastry
2 eggs, beaten
1/2 cup sugar
1-1/2 cups corn syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon lemon juice
1-1/4 cups shredded coconut

Instructions

Roll pastry 1/8-inch thick.
Line a 9-inch pie pan.
Mix remaining ingredients together, adding coconut last.
Pour into pastry shell.
Bake in 400 (F) oven for 15 minutes; reduce heat to 350 (F) and bake 30 minutes longer.

Notes

Variations: Pecan or Peanut pie -- Follow above recipe for Karo Ko-ko-nut pie. Substitute 1 cup pecans or peanuts for the coconut, and 1 teaspoon vanilla for the lemon juice. Reduce salt to 1/4 teaspoon.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 19gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 399mgCarbohydrates: 107gFiber: 5gSugar: 96gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY THIS: Easy Why-Not Coconut Pie recipe (1967)

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The fun never ends:

1970s vintage Tiger Beat magazine covers

Comments on this story

One Response

Sylvieann says:

May 14, 2016 at 7:00 pm

Karo makes great pecan pies. This is a little different with peanuts, coconut, or pecans as ingredients. Never saw this before. Will definitely make for my husband. Thanks for sharing your vintage recipe!

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