Are you craving a slice of pure comfort? Then look no further! This old-fashioned coconut pie recipe is a delicious journey back in time, bringing the comforting flavors of creamy coconut and flaky pastry to your table. It’s surprisingly easy to make, perfect for both beginner bakers and seasoned pros looking for a classic, healthy dessert option that’s guaranteed to impress. This homemade coconut pie is a delightful addition to any family gathering or a perfect treat for a quiet night in. Ready to whip up some deliciousness? Let's get baking!
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 Filling:
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture 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 the dough 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 pie weights and bake for another 5 minutes, until lightly golden.
Making the Filling:
- Combine ingredients: In a large bowl, whisk together the coconut milk, sweetened condensed milk, eggs, and vanilla extract until smooth.
- Stir in coconut: Gently fold in the shredded coconut.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for optimal flavor and texture.
Tips for the Best Coconut Pie:
- Use full-fat coconut milk: This will give you a richer, creamier filling.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Let it cool completely: This is crucial for the filling to set properly. Patience is key!
- Get creative with toppings: A dollop of whipped cream or a sprinkle of toasted coconut adds a lovely touch.
Variations:
- Chocolate Coconut Pie: Add ½ cup of unsweetened cocoa powder to the filling for a decadent twist.
- Pineapple Coconut Pie: Add a cup of drained crushed pineapple to the filling for a tropical flavor explosion.
- Key Lime Coconut Pie: Combine the coconut filling with a key lime curd for a zesty variation.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 30g
- Protein: 4g
This old-fashioned coconut pie is a guaranteed crowd-pleaser, offering a delightful balance of sweetness and creamy texture. It's a simple recipe that delivers big on flavor, making it a perfect addition to your collection of easy recipes and healthy meal options. Enjoy!