Coconut Pie Recipe

Make dough

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter and cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces.

Add water and chill

Sprinkle 3 tablespoons ice water over the flour-butter mixture, one tablespoon at a time, tossing gently with a fork until dough comes together when pressed. Do not overwork. Form into a disc, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

Roll and blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges, and prick bottom a few times with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment, brush bottom lightly with a fork to release air bubbles, and bake 5–8 minutes more until edges are set and bottom just beginning to color. Reduce oven to 350°F (175°C). Let crust cool slightly.

Whisk wet ingredients

In a large bowl whisk together 3 large eggs, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar until combined and slightly thickened, about 1 minute.

Add dairy and flavor

Whisk in 4 tablespoons melted butter, 1/2 cup whole milk, 1/2 cup heavy cream, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt until smooth and uniform.

Stir in coconut

Fold 1 1/2 cups sweetened shredded coconut into the custard mixture until evenly distributed.

Fill crust and bake

Place the pre-baked 9-inch pie crust on a baking sheet. Pour the coconut filling into the warm crust and smooth the top. Bake at 350°F (175°C) for 35–45 minutes, or until filling is set around the edges but still slightly jiggly in the center (a toothpick inserted near center should come out mostly clean with a few moist crumbs).

Cool and chill

Remove pie from oven and cool on a rack for 1 hour. Then refrigerate at least 3 hours (preferably overnight) to allow filling to fully set and flavors to meld.

Toast coconut

For toasted coconut: preheat a small skillet over medium heat. Add 1/4 cup coconut flakes and toast, stirring frequently, until golden and fragrant, 2–4 minutes. Transfer to a plate to stop cooking.

Serve

Before serving, top chilled pie with 1/2 cup whipped cream and sprinkle with toasted coconut flakes. Slice with a warm, clean knife for neat slices.