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!
—lapadia
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
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Ingredients
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1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie
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1/2 cup raspberries for the pie filling
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1/2 cup granulated sugar – plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie
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1-1/2 tablespoon AP flour
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1 cup coconut milk - light or full fat
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2 large eggs - beaten
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1 teaspoon vanilla extract
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4 tablespoons salted butter, melted
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35 Raspberries – for the circumference of the pie
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A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell
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Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time
Directions
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Preheat oven to 350 degrees F.
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Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
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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.
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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.
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After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
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Let pie cool on a wire rack, at least an hour. Refrigerate at least 2 hours - up to overnight. Lightly cover if overnight.
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Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve either cold or room temperature.
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