Description
Homemade Coconut Pie!
Ingredients:
For the Pie Crust:
1 (9-inch) pie crust (store-bought or homemade)
1/4 cup granulated sugar (optional, for sweetening the crust)
For the Coconut Filling:
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
2 cups whole milk
3 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups shredded coconut (sweetened or unsweetened)
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Additional toasted coconut (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a 9-inch pie dish and lightly sprinkle with granulated sugar if desired.
Prepare the Pie Crust:
If using a homemade pie crust, roll it out and place it in the pie dish. Trim and crimp the edges. Pre-bake the crust for about 10 minutes, then remove from the oven and set aside to cool.
Make the Coconut Filling:
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
Combine Eggs and Coconut:
Remove the saucepan from heat. Slowly stir about 1 cup of the hot mixture into the beaten eggs to temper them, then return this mixture to the saucepan. Stir in the vanilla extract and shredded coconut.
Fill the Pie Crust:
Pour the coconut filling into the prepared pie crust. Bake for 25-30 minutes, or until the filling is set and lightly golden on top. Let it cool at room temperature, then refrigerate for at least 2 hours.
Make the Whipped Topping:
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Serve:
Top the chilled pie with the whipped cream and garnish with additional toasted coconut if desired.
Enjoy your delicious Homemade Coconut Pie!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Chilling Time: 2 hours | Total Time: 2 hours 50 minutes | Servings: 8 slices
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Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, ensure all ingredients are measured and at room temperature, especially the eggs and milk. When making the filling, constant whisking over medium heat is non-negotiable to prevent lumps and scorching. The tempering step is crucial: slowly add the hot mixture to the beaten eggs while whisking vigorously to avoid scrambling. For the crust, if pre-baking, use pie weights or dried beans on parchment paper to prevent puffing. The pie is done when the center has a slight, firm jiggle. Cooling completely at room temperature before refrigerating prevents condensation and a soggy crust.
Serving Suggestions
This rich coconut pie is delightful on its own but can be elevated with simple pairings. Serve each slice with a drizzle of warm caramel or chocolate sauce. For a tropical twist, accompany it with fresh pineapple chunks or mango slices. A light dusting of nutmeg or cinnamon over the whipped cream adds warmth. It pairs wonderfully with a cup of strong coffee or a glass of dessert wine like Moscato.
How-to Summary
To summarize, prepare and optionally pre-bake a 9-inch pie crust. Create a custard base by cooking sugar, flour, salt, and milk until thick. Temper beaten eggs with the hot mixture, then stir in vanilla and shredded coconut. Pour into the crust and bake at 350°F for 25-30 minutes until set. Cool completely, then chill. Top with freshly whipped cream and toasted coconut before serving.
Frequently Asked Questions
Can I use canned coconut milk instead of whole milk?
Yes, for a richer coconut flavor, substitute one cup of whole milk with full-fat canned coconut milk. The filling will be denser and more decadent.
How do I toast coconut for the garnish?
Spread shredded coconut on a baking sheet. Bake at 325°F for 5-10 minutes, stirring frequently, until golden brown. Watch closely as it burns easily.
Can I make this pie ahead of time?
Absolutely. Bake the pie (without whipped cream topping) up to two days in advance. Store covered in the refrigerator. Add the fresh whipped cream just before serving.
Why did my filling turn out runny?
A runny filling often means it wasn’t cooked long enough to activate the thickening agents (flour and eggs). Ensure the mixture comes to a gentle bubble on the stove and is fully set after baking.
Can I use a frozen pre-made pie crust?
Yes, a frozen deep-dish crust is a great time-saver. Thaw it slightly, prick the bottom with a fork, and follow the pre-bake instructions on the package before adding the filling.
Common Mistakes to Avoid
- Adding eggs directly to the hot mixture: This will scramble them. Always temper the eggs first.
- Under-baking the crust: A soggy bottom crust results from insufficient pre-baking. Ensure it’s lightly golden.
- Over-mixing the whipped cream: Stop whipping once stiff peaks form to avoid turning it into butter.
- Skipping the chill time: The pie needs at least 2 hours to set properly for clean slices.
- Using sweetened coconut without adjusting sugar: If using sweetened coconut, consider reducing the granulated sugar in the filling by 2-3 tablespoons.
Conclusion
This homemade coconut pie is a classic dessert that balances creamy custard with sweet, chewy coconut and a flaky crust. By following the detailed steps and avoiding common pitfalls, you can create an impressive treat perfect for any occasion. The make-ahead flexibility and customizable serving options make it a reliable favorite. We hope this guide empowers you to bake with confidence and enjoy every delicious slice.