Escape to a tropical paradise with every bite of this creamy, dreamy coconut pie! This homemade recipe delivers the ultimate coconut flavor experience, topped with a fluffy, toasted meringue that adds a delightful textural contrast. It's easier to make than you think, perfect for both weeknight dinners and special occasions. This delicious dish is a guaranteed crowd-pleaser, offering a taste of the islands in every spoonful. Get ready for a taste of heaven!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Coconut Filling:
- 1 (12 ounce) can evaporated milk
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Meringue:
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C), then remove the weights and bake for another 5-7 minutes, until lightly golden.
Making the Coconut Filling:
- Whisk ingredients: In a large bowl, whisk together the evaporated milk, coconut milk, sugar, flour, eggs, and vanilla extract until smooth.
- Stir in coconut: Gently stir in the shredded coconut.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes at 350°F (175°C), or until the filling is set and the edges are lightly golden. Let cool completely on a wire rack.
Making the Meringue:
- Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add cream of tartar: Add the cream of tartar and continue beating until stiff peaks form.
- Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and stiff.
- Top the pie: Spread the meringue evenly over the cooled coconut filling, sealing the edges to the crust.
- Brown the meringue: Broil for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.
- Cool completely: Let the pie cool completely before serving. This allows the filling to fully set and the flavors to meld.
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- If you don't have time to make a homemade crust, use a store-bought one.
- Add a pinch of salt to the filling to enhance the flavors.
- For a toasted coconut flavor, toast the shredded coconut in a dry skillet before adding it to the filling.
- You can substitute other nuts like pecans or macadamia nuts for some of the coconut.
- Feel free to experiment with different types of sugar, like brown sugar for a deeper caramel note.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Carbohydrates: Approximately 40-45g Protein: Approximately 5-7g
Note: Nutritional information is an estimate and may vary based on the specific ingredients used.
This coconut pie recipe is a testament to the beauty of simple, delicious homemade cooking. The combination of creamy coconut, flaky crust, and toasted meringue is truly irresistible. Enjoy this easy recipe for a sweet treat that’s sure to impress!