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.
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! 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. As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you. 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.
Ko-ko-nut pie recipe (1950)
Ingredients
Instructions
Notes
Recommended Products
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
One Response
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!