Can I use unsweetened coconut instead of sweetened?

Yes, but you'll want to increase the sugar by about 1/4 cup to compensate. Also, unsweetened coconut is typically drier, so you might consider soaking it in a tablespoon of milk before adding to the mixture.

Why did my pie filling curdle or separate?

This usually happens when eggs are cooked too quickly at too high a temperature. Make sure your oven is properly calibrated, and consider baking the pie on a lower rack if your oven runs hot. Also, letting the eggs come to room temperature before mixing helps prevent curdling.

Can I make this pie without a crust for a gluten-free option?

Absolutely! Simply butter your pie dish well, pour in the filling, and bake as directed. You'll end up with something closer to a coconut custard, but it will still be delicious. For a proper gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free 1:1 baking flour.

My pie seems too jiggly after baking. Did I underbake it?

The pie will continue to set as it cools. If the top is golden brown and the edges are set but the center still jiggles slightly (like set gelatin), it's likely done. If you're concerned, you can bake it for an additional 5-10 minutes with a piece of foil loosely covering the top to prevent over-browning.

Old Fashioned Coconut Pie Recipe

Description

Old-Fashioned Coconut Pie is a sweet and creamy dessert that combines rich flavors with a buttery crust. Perfectly balanced with a hint of vanilla and optional almond extract, this pie is easy to prepare and ideal for any occasion.

Ingredients

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Dry Ingredients

- 1 1/2 cups sweetened shredded coconut
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt

Wet Ingredients

- 2 cups whole milk
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)

For the Base and Serving

1 9-inch pie crust, unbaked
Whipped cream or vanilla ice cream for serving (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F to get it ready for baking.
Combine dry ingredients: In a mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt. Mix well to ensure even distribution of the ingredients.
Mix wet ingredients: In a separate bowl, whisk together the whole milk, melted butter, eggs, vanilla extract, and almond extract (if used). Whisk until the mixture becomes smooth and uniform.
Combine wet and dry ingredients: Gradually add the wet ingredient mixture to the dry ingredients. Stir gently but thoroughly to create a well-combined batter.
Fill the crust: Pour the prepared batter into an unbaked 9-inch pie crust. Spread the mixture evenly to ensure a consistent bake.
Bake the pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the top turns golden brown and the filling is set. Test doneness by inserting a knife into the center—it should come out clean once it’s ready.
Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for 1-2 hours. This step ensures the filling sets properly before serving.
Serve: Slice the pie and serve it as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

Ensure the pie is completely cooled before slicing to prevent it from falling apart.
For a nutty flavor, consider using the optional almond extract.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat slices in the microwave if desired, but serve with fresh cream or ice cream.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 27g
Sodium: 220mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg