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)
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: 1Amount 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.
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!