Coconut Pie

This Coconut Pie is a deliciously rich and creamy dessert with a perfectly golden crust. The combination of sweetened shredded coconut, milk, and eggs creates a smooth filling that is both indulgent and comforting. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea, this coconut pie is sure to be a hit!

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1 unbaked pie crust

Directions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the shredded coconut, flour, and salt.
3. In a separate bowl, whisk together the sugar, milk, eggs, vanilla extract, and melted butter.
4. Combine the wet and dry ingredients, mixing until well incorporated.
5. Pour the mixture into the unbaked pie crust.
6. Bake in the preheated oven for 50 to 60 minutes, or until the pie is set and golden brown on top.
7. Allow the pie to cool before slicing and serving.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Chocolate Coconut Pie: For a chocolate twist, add 1/2 cup of chocolate chips to the coconut filling before baking.
• Coconut Cream Pie: To make it more like a traditional coconut cream pie, top the pie with whipped cream or a layer of coconut cream before serving.
• Almond Coconut Pie: Add 1/4 cup of finely chopped almonds to the filling for a delightful crunch.
• Gluten-Free Option: Use a gluten-free pie crust to make this pie suitable for those with gluten sensitivities.

Storage/Reheating

• Storage: Store any leftover coconut pie in the refrigerator for up to 3-4 days.
• Reheating: If you prefer your pie warm, reheat it in the oven at 300°F (150°C) for about 10-15 minutes until heated through.

10 FAQs

1. Can I use unsweetened shredded coconut? While sweetened shredded coconut is recommended for this recipe, you can use unsweetened coconut if you prefer a less sweet pie. You may need to adjust the sugar amount to taste.
2. Can I use a pre-made pie crust? Yes, you can use a store-bought pie crust for convenience. Just ensure it is unbaked before filling it with the coconut mixture.
3. Can I make this pie ahead of time? Yes, you can make the pie a day ahead and store it in the refrigerator. It will keep well for 3-4 days.
4. Can I freeze the coconut pie? Yes, you can freeze the pie for up to 2 months. Allow it to cool completely before wrapping it tightly in plastic wrap and foil. To reheat, bake at 350°F (175°C) for 25-30 minutes.
5. What can I substitute for milk? You can use almond milk or coconut milk as a dairy-free alternative to regular milk.
6. Can I add fruit to the coconut pie? Yes, you can incorporate fresh or canned fruit like pineapple or mango into the filling for a tropical flavor twist.
7. Can I use a different crust? You can use a graham cracker crust or a shortbread crust instead of a traditional pie crust for a different texture and flavor.
8. How do I know when the pie is done? The pie is done when the filling is set and golden brown on top. You can also insert a knife into the center; if it comes out clean, the pie is ready.
9. Can I use more or less sugar? Yes, you can adjust the sugar to your preference. However, reducing the sugar too much might affect the texture and sweetness of the pie.
10. What do I serve with coconut pie? Coconut pie is delicious on its own, but you can serve it with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for added indulgence.

Conclusion

This Coconut Pie is the perfect treat for coconut lovers, offering a rich and creamy filling with a crispy golden crust. It’s easy to make, and the simple ingredients come together to create a dessert that’s sure to satisfy. Whether for a special occasion or just a sweet craving, this pie is a delightful addition to your dessert repertoire. Enjoy a slice of tropical goodness today!

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