Coconut pie is a delightful dessert with a creamy coconut filling and a flaky pie crust. This recipe combines the rich flavors of coconut with a smooth custard, creating a pie that’s perfect for any occasion.
Ingredients
For the Crust:
- 1 9-inch pie crust, store-bought or homemade
For the Filling:
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- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Topping:
- Whipped cream (optional)
- Toasted coconut flakes (optional)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust:
- If using a store-bought crust, follow the package instructions for pre-baking. If using homemade crust, roll it out and fit it into a 9-inch pie dish. Trim and flute the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
3. Make the Filling:
- In a large mixing bowl, beat the eggs until well blended.
- Add the granulated sugar, melted butter, whole milk, vanilla extract, and coconut extract. Mix until well combined.
- Stir in the shredded coconut, flour, and salt. Mix until the filling is smooth and well incorporated.
4. Fill the Pie Crust:
- Pour the coconut filling into the prepared pie crust, spreading it evenly.
5. Bake the Pie:
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
- If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
6. Cool and Serve:
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 2 hours before serving to allow the filling to set properly.
7. Garnish (Optional):
- Just before serving, top with whipped cream and toasted coconut flakes for extra flavor and texture.
Tips for Perfect Coconut Pie
- Pie Crust: Ensure the pie crust is well chilled before filling to prevent it from shrinking during baking.
- Shredded Coconut: Sweetened shredded coconut adds more flavor and sweetness to the pie. You can also use unsweetened coconut if you prefer a less sweet filling.
- Toasting Coconut: For the topping, toast the coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown. This enhances the coconut flavor and adds a nice crunch.
- Baking Time: Keep an eye on the pie during the last 10 minutes of baking to avoid over-browning. Cover the edges with foil if necessary.
- Serving: Serve the pie chilled for the best texture and flavor. It pairs well with a cup of coffee or tea.
Enjoy this classic coconut pie as a delightful dessert that’s sure to please coconut lovers!
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