🍍 French Coconut Pie 🍍
Ingredients
(For a 9-inch pie, yields about 8 slices)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1¼ cups (≈ 250 g) granulated sugar
⅛ teaspoon salt
1 tablespoon + 1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup (113 g) unsalted butter, melted and cooled
1 cup flaked sweetened coconut
1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
Preheat & prep crust
Preheat the oven to 350 °F (175 °C). If you have a baking stone or heavy baking sheet, place it on the center rack to heat. Fit your pie crust into a 9-inch pie pan (if frozen, follow thawing instructions first).
Mix custard base
In a large bowl, whisk the 3 eggs and 1 yolk together with the sugar until smooth. Stir in the salt, vinegar, vanilla extract, and coconut extract until evenly blended.
Incorporate butter and coconut
With slow, steady pouring, whisk in the melted butter until fully integrated. Then gently fold in the flaked sweetened coconut, distributing it evenly through the mixture.
Fill and bake
Pour the coconut-custard mixture into the prepared crust. If desired, brush any exposed crust edge with the reserved egg white to promote browning. Place the pie pan directly onto the preheated stone or baking surface. Bake for 50 to 55 minutes, until the top is golden and the center is just set (a slight jiggle is okay). If the top browns too fast, tent loosely with foil midway.
Cool and serve
Remove the pie from the oven and let it cool fully at room temperature. Serve slightly warm or at room temperature (or chilled if preferred). Each slice can be topped with lightly sweetened whipped cream, if desired.
#fblifestyle