Grammies Coconut Pie
This creamy, toasted coconut pie recipe has been passed down through generations, preserving that irreplaceable homemade quality that store-bought desserts simply can't replicate. With its velvety custard filling and perfectly toasted coconut topping, this vintage recipe promises to deliver comfort in every forkful.
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Servings: 8 slices
Calories: 380kcal
Equipment
- 9-inch Pie Plate
- Mixing bowls
- Wire rack
- Baking Sheet
Ingredients
For the Crust
- 1 pre-made 9-inch pie crust or homemade if you prefer
- 1 tablespoon unsalted butter melted, for brushing
For the Filling
- 1 cup sweetened flaked coconut
- 1 cup additional coconut for topping preferably unsweetened
- 3 large eggs room temperature
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg freshly grated preferred
Instructions
- Preheat your oven to 350°F (175°C). If using a store-bought crust, let it come to room temperature for 10 minutes. Gently unroll and press into a 9-inch pie plate, crimping edges. Brush lightly with melted butter.
- Spread 1 cup of coconut flakes on a baking sheet and toast in the preheated oven for 5-7 minutes, stirring halfway through. Watch carefully as coconut can burn quickly.
- In a large mixing bowl, whisk the eggs until frothy. Gradually add sugar while continuing to whisk until the mixture lightens in color slightly.
- Add the melted butter, vanilla extract, and salt to the egg mixture, whisking to combine. Then sift in the flour and gently fold until just incorporated.
- Slowly add the milk while stirring, then fold in 1 cup of the toasted coconut.
- Pour the filling into the prepared crust. Sprinkle the remaining coconut evenly over the top.
- Bake for 50-55 minutes, or until the center is almost set but still has a slight wobble when gently shaken.
- Allow the pie to cool completely on a wire rack for at least 2 hours. For the ideal texture, refrigerate overnight before serving.
Notes
For a more pronouced coconut flavor, substitute coconut milk for regular milk.
Coconut sugar can be used instead of granulated sugar for a deeper caramel note.
For a dairy-free version, use plant-based butter and coconut milk.
The pie can be stored for up to 2 days at room temperature, 5 days refrigerated, or 2 months frozen.
Coconut sugar can be used instead of granulated sugar for a deeper caramel note.
For a dairy-free version, use plant-based butter and coconut milk.
The pie can be stored for up to 2 days at room temperature, 5 days refrigerated, or 2 months frozen.
Nutrition
Calories: 380kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 210mg | Fiber: 2g | Sugar: 28g
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