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!
Test Kitchen Notes
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
one 10 inch pie
1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie
1/2 cup raspberries for the pie filling
1/2 cup granulated sugar – plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie
1-1/2 tablespoon AP flour
1 cup coconut milk - light or full fat
2 large eggs - beaten
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
35 Raspberries – for the circumference of the pie
A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell
Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time
In This Recipe
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 1/2 cup 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. Refrigerate at least 2 hours - up to overnight. Lightly cover if overnight.
Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve either cold or room temperature.