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