Coconut Pie

This old fashioned Coconut Pie recipe takes only 5 minutes to prepare, and has a deliciously creamy coconut custard filling, encased in a buttery shortcrust base. Everything you could ask for in a dreamy dessert!

5 from 2 votes

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Course: Dessert

Cuisine: western

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: serves

Calories: 335kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Mixing Bowl or Thermomix
Oven

Ingredients

3 eggs room temperature
340 g (1 ½ cups) caster sugar
100 g (1 cup) moist sweetened coconut flakes
115 g butter melted
2 teaspoon vanilla extract
1 tbs lemon juice
pinch of salt
1 store-bought pie crust/ tart shell (approx 9 inches or 22cm)

Instructions

Preheat the oven to 160 degrees celsius (fan-forced).
Place the eggs into a mixing bowl and whisk together.
Add the caster sugar, coconut flakes, melted butter, vanilla extract, lemon juice and salt. Mix until combined.
If using a Thermomix: Add the eggs and mix for 10 seconds, Speed 6. Add the caster sugar, coconut flakes, melted butter, vanilla extract, lemon juice and salt and mix for 10 seconds, Reverse, Speed 4.
Pour the mixture into the pie crust/tart shell and bake for 1 hour.
If the top starts to brown too quickly, place a sheet of foil over the top and continue cooking.

Notes

RECIPE NOTES & TIPS:

Make sure your eggs are at room temperature before using, this helps the eggs to mix more easily with the other ingredients resulting in a lighter texture.
I recommend coconut flakes in this recipe for a premium result! Both desiccated coconut and shredded coconut are processed and dried more, so the texture would not be as moist or intense in flavour as using sweetened coconut flakes.
If the top starts to brown too quickly, just place a sheet of foil over the over the top and continue cooking.
For a crustless version of impossible pie, just add ½ cup of plain (all purpose) flour and 1 ½ cups of milk to the egg and coconut mixture and pour it into a greased pie plate - no pastry shell required!
You can store coconut pie in the fridge for up to 5 days.
You can freeze coconut pie for up to 3 months, however the texture may be a little watery when thawed so I prefer to serve this freshly baked.
My preference is to serve coconut pie warmed with a dollop of cream or a scoop of ice cream and a few fresh berries if on hand. However creamy coconut has a tropical vibe too, so you could also serve with passionfruit puree or tropical fruits as a summer dessert.

Nutrition