French Coconut Pie
This coconut pie is filled with a wonderfully rich and creamy coconut custard and baked a buttery pie crust.
Servings: 1 pie
Ingredients
- 1 recipe for single crust pie dough
- 2 cups shredded unsweetened coconut
- ¾ cup buttermilk
- 1-½ cup sugar
- 4 teaspoons cornstarch
- ¼ cup butter melted
- 3 eggs
- 1 egg yolk
- 1-½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F and spray a 9-inch pie dish with nonstick spray.
- Roll the pie dough out and place it in the pie dish. Trim and crimp the edges. Place the pie shell in the freezer for 15 to 20 minutes.
- When the pie shell is cold and hard, remove it from the freezer and place a sheet of parchment paper inside. Fill the parchment-lined pie with pie weights and bake for 15 minutes, remove pie weights and bake another 10 minutes or until golden brown.
- Remove the pie shell from the oven and place it on a cooling rack.
- Decrease the oven temperature to 325°F.
- While the pie is baking, combine the shredded coconut and the buttermilk in a mixing bowl. Cover the bowl and let the coconut absorb the liquid for 15 minutes.
- Stir the cornstarch into the sugar until well incorporated then add it to the bowl with the coconut.
- Add the melted butter, eggs, egg yolk, vanilla, almond extract, and salt. Stir well.
- Pour the mixture into the warm pie shell and bake for 50 to 60 minutes.
- Transfer the pie to a cooling rack and let cool for 4 hours.
- Serve at room temperature.
Notes
- If you mix the cornstarch with the sugar before whisking it into the liquid, it will blend in smoothly and avoid clumping.
- If you can’t find unsweetened coconut shreds, you can substitute it with sweetened coconut and reduce the sugar to 1-1/4 cups.
Nutrition
Serving: 1 slice | Calories: 282kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 154mg | Fiber: 2g | Sugar: 26g
