Toasted Coconut Pie Recipe
A flaky custard pie packed with nutty toasted coconut and warm vanilla. Simple ingredients, big coconut flavor.
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Servings:
Ingredients
Main Ingredients
- 1 9-inch unbaked pie crust
- 1.75 cup sweetened shredded coconut, divided toast most; save some for garnish
- 3 large eggs
- 0.67 cup granulated sugar
- 3 tbsp all-purpose flour
- 0.25 tsp fine sea salt
- 1.5 cup whole milk
- 0.5 cup heavy cream
- 3 tbsp unsalted butter melted and slightly cooled
- 1.5 tsp vanilla extract
- 0.25 tsp almond extract optional
- 1 cup whipped cream for serving, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Set the unbaked pie crust on a rimmed baking sheet.
- Toast 1 1/2 cups coconut on a baking sheet for 6–8 minutes, stirring once, until golden. Let cool.
- Whisk eggs and sugar in a large bowl until slightly pale and foamy.
- Whisk in flour and salt until no dry spots remain.
- Slowly whisk in milk and cream. Stir in melted butter, vanilla, and almond extract.
- Fold in the cooled toasted coconut, reserving 1/4 cup coconut for garnish.
- Pour the custard into the pie crust and smooth the top.
- Bake 40–45 minutes, until the edges are set and the center has a gentle wobble. Shield crust if browning quickly.
- Cool completely, 2 hours. Top with reserved coconut and whipped cream before slicing.
Notes
Variation: Swap 1/4 cup of the milk with canned coconut milk for extra coconut richness, or add a splash of dark rum. Storage: Refrigerate leftovers covered for up to 3 days; garnish just before serving to keep the topping crisp.
This recipe is an original creation inspired by classic Toasted Coconut Pie Recipe flavors. All ingredient ratios and instructions are independently developed.