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This coconut pie bakes up creamy-rich with custard-like texture and is so easy you do not even need to fuss with a crust. It comes together with pantry ingredients and is the ultimate comfort dessert for any coconut lover.
I tried this recipe on a whim for a family potluck everyone raved about the flavor and not a single crumb was left by the end of the night. Now it is a must whenever I want an easy dessert that tastes like home.
Ingredients
- All purpose flour: gives structure and helps the pie set choose a brand you trust for best results
- Granulated sugar: brings sweetness and classic pie flavor I like to opt for fine white sugar for smooth mixing
- Unsalted butter: melted for rich flavor and tender crumb use the best quality you can afford
- Milk: adds creaminess and moisture whole milk works best for richness
- Large eggs: key for the custard texture seek out fresh eggs with rich colored yolks
- Vanilla extract: boosts the aroma and brings everything together pure vanilla gives the biggest flavor impact
- Sweetened shredded coconut: delivers the signature bite of coconut and gently sweetens the pie choose moist plump shreds
- Salt: just a pinch for flavor balance and to enhance the coconut notes
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven hot at 350 degrees Fahrenheit or 175 degrees Celsius and prepare a 9 inch pie dish by greasing it well with butter or nonstick spray to keep the pie from sticking
- Combine the Dry Ingredients:
- In a large mixing bowl whisk together the flour granulated sugar and a pinch of salt making sure there are no lumps in the flour
- Mix the Wet Ingredients:
- Pour in the melted butter milk eggs and vanilla into the dry mix Whisk everything until smooth and creamy no streaks of flour should remain
- Add the Coconut:
- Stir the shredded coconut into the batter gently until evenly distributed throughout for creamy coconut flavor in every bite
- Pour and Bake:
- Transfer the batter into your prepared pie dish Smooth the top with a spatula then bake for forty five to fifty minutes The pie should turn golden on top and a knife inserted in the center will come out clean
- Cool Completely:
- This step is key Allow the pie to cool fully at room temperature so the custard has time to set Only then slice and serve for picture perfect wedges
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I never tire of the smell of coconut pie baking and the crisp bits of coconut around the edges are my favorite every time This pie makes me think of sunny afternoons with my grandmother when we would sneak extra shreds of coconut into the batter just for fun
Storage Tips
This pie keeps well in the refrigerator for up to three days Store covered slices so they do not take on fridge odors For the freshest flavor enjoy within the first day or two You can also freeze individual slices wrapped well and thaw overnight in the fridge before serving
Ingredient Substitutions
Swap part or all of the milk for coconut milk if you want a deeper coconut flavor or a slightly lighter custard Almond milk works in a pinch though the pie will not be quite as rich Add chopped nuts like macadamias or almonds for a subtle crunch
Serving Suggestions
Serve the pie lightly chilled or at room temperature Sometimes I top slices with whipped cream and a sprinkle of toasted coconut flakes Pairs wonderfully with fresh berries or a scoop of vanilla ice cream for a more decadent treat
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Cultural and Historical Notes
Coconut pies like this one are found in many Southern US kitchens and draw from both European egg custard pies and tropical ingredients brought from Caribbean cooking The crustless version keeps things simple and lets the coconut flavor shine
Recipe FAQs
- → Can I use unsweetened coconut instead of sweetened?
Yes, unsweetened coconut can be used, but the pie will be less sweet and may have a slightly different texture. You may want to increase the sugar to taste.
- → How do I know when the pie is done baking?
The top should be golden and a knife inserted in the center should come out clean. The center will set as it cools.
- → Can I use coconut milk instead of regular milk?
For a lighter, dairy-free version, substitute part or all of the milk with coconut milk. This enhances the coconut flavor and gives a creamy texture.
- → How should I store leftovers?
Store leftovers covered in the refrigerator for up to 3 days. It tastes great served cold or at room temperature.
- → Can I add extra ingredients for flavor?
Try mixing in crushed pineapple, lime zest, or chopped nuts for a unique twist. Always drain any added fruit well to prevent excess moisture.