Description
This ultra-creamy coconut pie is a showstopper dessert with a rich coconut filling, flaky crust, and toasted coconut topping. Perfect for holidays or special occasions!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 3–4 tablespoons ice water
- For the filling:
- 1 (14 oz) can full-fat coconut milk
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut
- For the topping:
- 1/2 cup sweetened shredded coconut (toasted)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C).
- 2. Make the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- 3. Gradually add ice water until dough comes together. Roll out and press into a 9-inch pie dish. Crimp edges and prick bottom with a fork.
- 4. Blind bake crust for 15 minutes with pie weights, then remove weights and bake 5 more minutes until golden. Let cool.
- 5. Make filling: In a saucepan, whisk coconut milk, sugar, eggs, cornstarch, vanilla, and coconut extract. Cook over medium heat, stirring constantly until thick (8-10 mins).
- 6. Remove from heat, stir in shredded coconut, then pour into pre-baked crust.
- 7. Bake at 350°F (175°C) for 25-30 minutes until set. Cool completely.
- 8. Toast remaining coconut in a dry skillet until golden, then sprinkle over pie before serving.
Notes
Chill pie for 4+ hours for cleaner slices. Store leftovers refrigerated for up to 3 days. For extra coconut flavor, use coconut oil in the crust instead of butter.