Description
Indulge in the creamy, coconutty goodness of this classic Coconut Pie. With a luscious custard base and a golden coconut topping, this easy-to-make dessert is a true crowd-pleaser.
Ingredients
Scale
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 1 1/2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the filling: In a large mixing bowl, whisk together sugar and flour. Add eggs, melted butter, milk, vanilla extract, and salt. Whisk until smooth. Stir in shredded coconut.
- Fill the pie crust: Pour the mixture into the unbaked pie crust, spreading it evenly.
- Bake: Bake for 45–50 minutes until the top is golden brown and the center is set.
- Cool and serve: Let the pie cool on a wire rack before slicing. Serve at room temperature or chilled.
Notes
- This pie forms its own light custard base and golden coconut topping as it bakes.
- For added flavor, sprinkle toasted coconut on top after baking.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
