Description
Coconut lovers rejoice with this simple pie that blends creamy richness and tropical sweetness. Silky filling nestles in a golden crust, promising a delightful dessert you’ll savor to the last crumb.
Ingredients
Scale
Custard Ingredients:
- 2 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
Base and Sweeteners:
- 1 cup shredded coconut
- 1 cup sugar
- 1/2 cup flour
- 1/4 cup butter, melted (113 grams/4 ounces)
Instructions
- Preheat the oven to a cozy 350°F (175°C), ensuring an ideal baking environment for the coconut pie.
- In a spacious mixing bowl, thoroughly combine sugar and flour, creating a smooth dry base.
- Gently incorporate milk, eggs, vanilla extract, and melted butter into the dry mixture, whisking until the batter achieves a silky, uniform consistency.
- Fold in shredded coconut, ensuring an even distribution throughout the creamy mixture.
- Transfer the velvety batter into a well-greased pie dish, spreading it evenly to create a perfect foundation.
- Place the pie in the preheated oven and bake for 45-50 minutes, watching for a golden-brown top and checking doneness with a toothpick test.
- Allow the pie to cool completely, letting the flavors settle and the texture firm up before slicing and serving this delectable dessert.
Notes
- Toast the coconut beforehand to enhance its nutty flavor and add a delightful crunch to the pie’s texture.
- Swap regular milk with coconut milk for an intensified tropical taste and richer coconut profile.
- Use gluten-free flour to make this recipe suitable for those with gluten sensitivities, ensuring everyone can enjoy this sweet treat.
- Refrigerate the pie for a couple of hours before serving to help it set and develop a more solid, slice-friendly consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 314
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 92 mg