Description
Classic coconut pie featuring a flaky homemade crust and a rich, creamy coconut filling. Top with optional whipped cream and toasted coconut for the perfect dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs, lightly beaten
- 1 ½ cups milk
- ½ cup heavy cream
- 4 tablespoons (½ stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup toasted sweetened shredded coconut
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening. This is crucial for a flaky crust!
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, which will make the crust easier to roll out and prevent it from shrinking during baking.
- 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 the edges of the dough, leaving about a ½-inch overhang.
- Crimp the edges of the crust using your fingers or a fork to create a decorative border.
- Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking.
- Bake the crust for 15-20 minutes, or until the edges are lightly golden brown.
- Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork to prevent it from puffing up further.
- Return the crust to the oven and bake for another 5-10 minutes, or until the bottom is lightly golden brown.
- Remove the crust from the oven and let it cool completely before filling.
- In a large saucepan, whisk together the sugar, flour, and salt. This ensures that the flour is evenly distributed and prevents lumps from forming in the filling.
- In a separate bowl, lightly beat the eggs.
- Gradually whisk the milk and heavy cream into the sugar mixture until smooth.
- Stir in the beaten eggs.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer. This usually takes about 10-15 minutes. Be patient and keep stirring to prevent the mixture from scorching on the bottom of the pan.
- Remove the saucepan from the heat and stir in the melted butter and vanilla extract.
- Stir in 1 cup of the sweetened shredded coconut. Reserve the remaining ½ cup for topping (or incorporate it all into the filling if you prefer a more intensely coconutty pie).
- Pour the coconut filling into the cooled pie crust.
- Sprinkle the remaining ½ cup of sweetened shredded coconut over the top of the filling (if you haven’t already mixed it in).
- Bake the pie in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set and the crust is golden brown. The center of the pie should be slightly jiggly but not liquid.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
- In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
- Spread the whipped cream evenly over the cooled pie.
- Sprinkle the toasted sweetened shredded coconut over the whipped cream.
- Refrigerate the pie for at least 30 minutes before serving to allow the whipped cream to set.
Notes
- Use Cold Ingredients: Cold butter and shortening are essential for a flaky pie crust. Make sure your ingredients are well-chilled before you start.
- Don’t Overmix the Dough: Overmixing the pie dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
- Blind Bake the Crust: Blind baking the crust prevents it from becoming soggy when you add the filling.
- Stir Constantly: When making the filling, stir constantly to prevent it from scorching on the bottom of the pan.
- Let the Pie Cool Completely: Letting the pie cool completely allows the filling to set properly.
- Toasting Coconut: To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until golden brown, stirring occasionally. Watch it carefully, as it can burn easily.
- Variations:
- Chocolate Coconut Pie: Add ¼ cup of unsweetened cocoa powder to the dry ingredients for the filling.
- Coconut Cream Pie: Omit the shredded coconut from the filling and top with a generous layer of whipped cream and toasted coconut.
- Key Lime Coconut Pie: Add ¼ cup of key lime juice to the filling for a tangy twist.
- Use a Store-Bought Crust: If you’re short on time, you can use a store-bought pie crust. Just make sure to blind bake it before adding the filling.
- Storage Instructions: Store leftover coconut pie in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 60 minutes