Are you craving a taste of the sunshine-soaked South? Then look no further than this creamy, dreamy Southern Coconut Pie! This isn't your average coconut pie; it's a symphony of textures and flavors, boasting a flaky, buttery crust cradling a luscious coconut custard filling that's both rich and subtly sweet. Perfect for potlucks, holidays, or simply a cozy night in, this recipe is a guaranteed crowd-pleaser, easily elevating any meal into a special occasion. Get ready to experience the joy of homemade cooking with this easy recipe!
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 shredded sweetened 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 fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 350°F (175°C). 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 to prevent bubbling. Blind bake for 15 minutes, or 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 and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes, or until the filling is set and the edges are lightly golden. A slight jiggle in the center is okay.
- Cool: 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 Southern Coconut Pie:
- Use full-fat coconut milk for the richest, creamiest filling.
- Don't overbake the pie; it should be set but not dry.
- Let the pie cool completely before slicing to prevent a messy, runny filling.
- For a beautiful finish, dust the cooled pie with powdered sugar.
Variations:
- Toasted Coconut: Toast the shredded coconut in a dry skillet before adding it to the filling for a deeper flavor and added crunch.
- Pineapple Coconut Pie: Add ½ cup drained crushed pineapple to the filling for a tropical twist.
- Chocolate Coconut Pie: Add ½ cup semi-sweet chocolate chips to the filling for a decadent treat.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400-450
- Fat: 25-30g
- Saturated Fat: 18-22g
- Carbohydrates: 40-45g
- Sugar: 30-35g
- Protein: 4-5g
This Southern Coconut Pie recipe is a perfect example of delicious dishes that are surprisingly easy to make. This healthy meal, packed with flavor, is ideal for quick dinner ideas or a delightful dessert. Enjoy this simple, homemade cooking experience, and don't forget to share this best recipe with your friends and family!