Gussie’s Family Coconut Pie
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This is truly next-level coconut pie. Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It’s paired with a layer of salted caramel to really take it over the top.
(using a Sunflower Flour Crust)
– Courtesy of Gussie Bryan at Le Papillon Bakery
Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
4 Persons
Yield
Makes 4 servings
Ingredients
Gussie’s Family Coconut Pie Recipe
- 2 eggs, beaten
- 1 cup sugar
- 1 cup milk
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
- 1 cup shredded coconut (I prefer to use sweetened)
Mix all the ingredients together. Pour into pie shell* and bake at 375 degrees for about 30 minutes or until set.
*Sunflower Flour Pie Crust Recipe
- 2 cups Hudson Valley Sunflower flour
- 1/8 tsp salt
- 4 Tbsp unsalted butter, softened
- 1 egg
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
Instructions
Preheat oven to 350 degrees. Mix all the ingredients together with hand-mixer. Grease a 9-inch pie plate and press mixture into pan as evenly as possible. Make holes in the bottom using a fork, and bake for 10-12 minutes. Cool before adding filling.
Topping
- 1 cup cold heavy whipping cream
- 3 T powdered sugar
- 1 tsp vanilla extract
- Chill bowl and beaters in freezer for 20 minutes. Mix ingredients until soft peaks form.
- Add to cooled pie with shaved chocolate
