Description
This Classic Coconut Pie recipe combines a flaky homemade crust with a rich and creamy coconut filling, offering a delightful dessert perfect for any occasion. The pie features a luscious blend of shredded coconut, eggs, milk, and vanilla, baked to golden perfection and topped with toasted coconut for added texture and flavor.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ tsp salt
- 3-4 tbsp ice-cold water
For the Filling:
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (or coconut milk for extra flavor)
- 1 tsp vanilla extract
- ¼ cup melted butter
- 2 tbsp all-purpose flour (or cornstarch)
- A pinch of salt
For Garnishing:
- ¼ cup toasted shredded coconut
Instructions
- Make the Crust: Combine the all-purpose flour and salt in a large bowl. Cut in the chilled, cubed unsalted butter using a pastry cutter or a fork until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing continuously until the dough just comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it evenly into the bottom and sides. Trim any excess dough from the edges.
- Prepare the Filling: In a large mixing bowl, whisk together granulated sugar, eggs, milk (or coconut milk), melted butter, vanilla extract, flour (or cornstarch), and a pinch of salt until the mixture is smooth and well combined. Gently fold in the shredded coconut until evenly distributed.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Pour the prepared filling into the pie crust, spreading it evenly. Bake the pie for 45 to 50 minutes, or until the filling is set and the top is golden brown. To prevent the crust edges from over-browning, cover them with aluminum foil halfway through the baking process if needed.
- Cool and Garnish: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, garnish the top with the toasted shredded coconut for added texture and enhanced coconut flavor. Slice and serve.
Notes
- Use coconut milk instead of regular milk to intensify the coconut flavor.
- Cover the pie crust edges with foil halfway through baking to prevent burning.
- Refrigerate the dough for at least one hour to ensure a flaky crust.
- For a gluten-free version, substitute the all-purpose flour in the crust and filling with a gluten-free flour blend.
- Serve chilled or at room temperature depending on your preference.
