Coconut Pie

 

 Coconut pie is a delicious and refreshing dessert that is perfect for any occasion. It is made with a creamy coconut filling that is baked in a flaky crust. Coconut pie is often served with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:

For the crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

2-3 tablespoons ice water

For the filling:

1 (14-ounce) can sweetened condensed milk

1 (3 ounces) package of instant vanilla pudding mix

1 cup milk

1/2 cup coconut milk

1/2 cup coconut flakes

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the topping:

1/4 cup coconut flakes

1 tablespoon sugar

Instructions:

 

Preheat oven to 350 degrees F (175 degrees C).

Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together.1 Be careful not to overwork the dough.  

Press the dough into a 9-inch pie plate. Trim the edges and prick the bottom with a fork.

Bake the crust for 10 minutes.

Make the filling: In a large bowl, whisk together the sweetened condensed milk, pudding mix, milk, coconut milk, coconut flakes, sugar, salt, and vanilla extract.

Pour the filling into the baked crust.

Bake for 30-35 minutes, or until the filling is set.

Make the topping: In a small bowl, combine the coconut flakes and sugar.

Sprinkle the topping over the cooled pie.

Serve immediately or chill for later.

Tips:

To make the crust ahead of time, you can freeze it. Simply thaw it at room temperature before adding the filling.

For a more decadent dessert, you can top the pie with whipped cream or a scoop of vanilla ice cream.

If you don't have any coconut milk, you can substitute it with regular milk.

You can also use a different type of pie crust, such as a graham cracker crust.

Enjoy!