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Serve chilled or at room temperature with a dusting of powdered sugar or a dollop of whipped cream.
Store in the refrigerator, covered, for up to 4 days.
Best eaten within 1–2 days for optimal texture.
Variations:
Add a ½ teaspoon of almond extract along with the vanilla for a nutty depth.
Use unsweetened coconut for a less sweet version, and adjust sugar to taste.
Sprinkle toasted coconut on top after baking for extra texture and flavor.
Mix in a small amount of crushed pineapple for a tropical twist.
FAQ:
Q: What makes this pie “magic”?
A: As it bakes, the batter naturally separates into layers—a soft crust, creamy custard middle, and golden coconut topping—without any layering needed.
Q: Can I make this ahead of time?
A: Yes, it’s even better the next day once it has chilled and set. Make it a day in advance for parties or holidays.
Q: Can I use non-dairy milk?
A: Yes, use full-fat coconut milk or oat milk for best results, but note the texture may be slightly different.
Q: Can I make it gluten-free?
A: Substitute the flour with a 1:1 gluten-free baking blend.
Q: My pie didn’t set—what went wrong?
A: It may need more baking time. Make sure to bake until the top is golden and the edges are firm. The center should not slosh when gently shaken.
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