I’m always thinking of things to create to get one or more of my kids in the kitchen. Having three kids in the kitchen is quite the task, but I’ve been known to manage a couple, especially when teaching them how to make smoked pork ribs. When it comes to dessert creation however, I tend to go straight to my daughter for assistance, and this coconut pie was no exception.
I’m a big fan of coconut, and I knew that my wife and daughter were as well. Seeing that we had family in town, I decided to make a(nother) coconut pie as the first one I made was devoured in less than seven hours. Yup, I said it, in less than seven hours. That’s almost unspeakable in my kitchen. It was that darn good.
Let’s get started on this coconut pie which is way too easy to create.
- 3 whole eggs, beaten
- 1 1/2 cups granulated sugar
- 1 lemon zested, and juiced
- 1 cup sweetened coconut flakes
- 1/2 cup additional coconut flakes, lightly toasted
- 8 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- pinch of salt
- 1 store bought frozen pie crust
This pie is pretty much a mix, and dump into pie crust, so yes, it’s really that easy. The only time intensive part is waiting.
Start by preheating your oven to 350 degrees.
In a mixing bowl, mix all the filling ingredients, omitting the toasted coconut flakes at this time, until nice and smooth and then pour into the frozen pie shell.
Place the pie onto a cookie sheet to prevent any spillage, and then bake for 1 hour.
After 1 hour, remove the pie from the oven, and top with the toasted coconut flakes. Let the pie set and then place into the refrigerator for at least one hour to completely cool before slicing and serving.
You talk about an awesome pie, and when biting into it you get the great texture from the toasted coconut, then the creaminess, then the zing from the lemon. BOOM! This is one awesome pie. Hope you enjoy!