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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
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Coconut
- 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