🥥✨ Creamy Coconut Pie Recipe
🧈 Ingredients:
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1 unbaked 9-inch pie crust (store-bought or homemade)
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1 cup sweetened shredded coconut
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¾ cup granulated sugar
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2 tablespoons all-purpose flour
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¼ teaspoon salt
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2 large eggs
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1½ cups whole milk
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½ cup heavy cream (or use 2 cups milk total)
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1 teaspoon vanilla extract
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½ teaspoon coconut extract (optional but boosts flavor)
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2 tablespoons unsalted butter, melted
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 350°F (175°C).
2. Prepare Pie Shell:
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Place the pie crust in a 9-inch pie plate. Crimp or decorate the edges as desired.
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Optionally, blind bake the crust for 5–7 minutes to help it stay crisp.
3. Make the Filling:
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In a medium bowl, whisk together sugar, flour, and salt.
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Add eggs and whisk until smooth.
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Stir in milk, cream, vanilla, coconut extract (if using), and melted butter.
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Fold in the shredded coconut.
4. Assemble the Pie:
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Pour the filling into the prepared pie crust.
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Optional: Sprinkle extra coconut on top for a golden, toasty finish.
5. Bake:
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Bake for 45–55 minutes, or until the center is set and the top is lightly golden.
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The filling should jiggle slightly in the center but not be soupy.
6. Cool & Chill:
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Let cool completely at room temp, then refrigerate for at least 2 hours before slicing.
🍦 Serving Suggestions:
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Top with whipped cream or Cool Whip
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Sprinkle with toasted coconut flakes
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Serve chilled or slightly warmed
📝 Tips:
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Want it extra rich? Swap in coconut milk or cream for some of the dairy.
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Use unsweetened coconut if you prefer less sugar.
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Add a little nutmeg or cinnamon for a warm flavor boost.
Would you like a no-bake version, a gluten-free crust, or a deep-dish coconut cream pie with meringue next?
