If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I watched a French coconut pie being made on Food Network where a milk based filling was poured into store bought frozen pie crust in an aluminum pan, baked, cooled a bit, sliced right through the foil pan and then served = Ms. Paula Deen style. Seriously, right through the foil!
Anyway, coconut pie took my fancy and my imagination took over, voila, a Raspberry Coconut pie jazzed up with a coconut milk base, vanilla extract and lighter on sugar. Definitely voted a dessert favorite by all who have tried it!
Food52 Review: I am a huge lover of coconut pies. The problem is most of the time they are a let down flavor-wise. I don't want a vanilla pie with a bit of shredded coconut added; I want a deeply coconutty pie. So I was excited to make lapadia's version, knowing her prowess in the pie department. This recipe certainly did not disappoint. It has a gorgeous coconut flavor that is punctuated beautifully by the tangy raspberries. I used full-fat coconut milk and blind-baked my crust, which both worked well. My custard was set at 38 minutes, so make sure to keep an eye on yours. I will definitely make this again. It's so good that four people devoured two-thirds of it in one sitting, and I'm ashamed to admit I'm about to eat my third slice. - hardlikearmour —hardlikearmour
Makes one 10 inch pie
- 35 Raspberries – for the circumference of the pie
- 1/2 cup granulated sugar – plus extra for sprinkling
- 1-1/2 tablespoon AP flour
- 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons for sprinkling towards the end
- 1/2 cup raspberries for the pie filling
- 1 cup light or full fat coconut milk
- 2 large eggs - beaten
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter, melted
- 1 favorite homemade or store bought, frozen, 10-inch unbaked pie shell (I lean towards homemade)
- Note: I usually don't blind bake if the shell is store bought...feel free to do so.
- Preheat oven to 350 degrees F.
- Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
- Combine the sugar and flour. Add the milk, eggs, vanilla and melted butter. Whisk to combine, pour over the berries and shredded coconut.
- Bake until the custard is set but wobbly in the middle, about 40-50 minutes – if needed cover the edge of crust the last 10-15 minutes of baking.
- After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
- Let pie cool on a wire rack, at least an hour. Cover and refrigerate 2 hours to overnight. Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Raspberries
Just Pudding It Out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
Shop our new office.
Savory yogurt is whey cool.
We give it 8 tentacles up.