Description
This Classic Coconut Pie recipe offers a rich and creamy filling with a delightful shredded coconut texture, all nestled inside a buttery, flaky homemade crust. Perfectly baked to golden perfection and finished with toasted coconut garnish, this dessert is an ideal treat for coconut lovers.
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 flour and salt in a bowl. Cut in the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to help the dough firm up and make it easier to roll out.
- Roll Out the Crust: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough into the dish and trim any excess edges to create a clean pie shell.
- Prepare the Filling: In a large bowl, whisk together sugar, eggs, milk (or coconut milk), melted butter, vanilla extract, flour, and a pinch of salt until the mixture is smooth and well combined. Fold in the shredded coconut to incorporate evenly into the filling.
- Assemble the Pie: Preheat your oven to 350°F (175°C). Pour the prepared filling into the pie crust, spreading it out evenly.
- Bake: Bake the pie for 45–50 minutes, or until the filling is set and the top is golden brown. To prevent over-browning, check halfway through baking and cover the edges with aluminum foil if necessary.
- Cool and Garnish: Allow the pie to cool completely on a wire rack before slicing. Once cooled, garnish the pie with toasted shredded coconut to add a crunchy texture and enhance the coconut flavor.
Notes
- You can substitute coconut milk for regular milk in the filling to intensify the coconut flavor.
- For a sweeter pie, use sweetened shredded coconut; for a more natural flavor, use unsweetened coconut.
- Make sure to chill the dough well to make rolling easier and to create a flaky crust.
- Covering the crust edges with foil during baking helps prevent burning.
- To toast shredded coconut, spread it evenly in a dry pan over medium heat, stirring frequently until golden brown.
- This pie can be refrigerated for up to 3 days; serve chilled or at room temperature.
