YaYa’s Toasted Coconut Pie
Ingredients
- 3 beaten eggs
- 1-1/2 cups sugar
- 4 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/2 cup butter or margarine – melted
- 3-1/2 oz. can 1-1/3 cup flaked coconut
- 9 ” pie shell
Instructions
- Combine all ingredients and pour into a 9″ unbaked pie shell.
- Bake at 350 degrees for 40-45 minutes.
Yaya’s Tips for Success
- Toast the coconut carefully: Toast the coconut in a dry skillet over medium heat, stirring constantly. It goes from golden to burnt in seconds, so keep an eye on it.
- Use full-fat ingredients: For a rich and creamy custard, stick with whole milk and full-fat coconut milk.
- Chill before serving: Let the pie cool completely and chill in the fridge for at least 2 hours. This helps the filling set properly.
Yaya’s Customization Ideas
- Add a splash of rum or coconut extract to the filling for extra depth of flavor.
- Swap the whipped cream topping for meringue if you prefer a lighter finish.
- Make it gluten-free by using a gluten-free pie crust or crushed almond crust.
- Sprinkle chopped macadamia nuts on top for a nutty crunch.
Yaya’s Original Recipe Card
