You might read this recipe and think it’s coconut cream pie, but it’s not. It is a sweet and candylike pie with a deep coconut flavor, and it goes together in a snap.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
1 cup shredded coconut
3 tablespoons unsalted butter, melted
⅓ cup sugar
3 eggs, at room temperature
1 cup light corn syrup
2 teaspoons vanilla extract
⅓ cup heavy (whipping) cream or evaporated milk
Preheat the oven to 375°F. Roll out the pie dough and fit it into a 9-inch glass pie pan. Trim and flute the edges (see page 22). Spread the coconut over the bottom of the pie shell and set aside.
Combine the melted butter and sugar in a large bowl and whisk until blended. Add the eggs and beat until evenly mixed, then add the corn syrup, vanilla, and cream and whisk until the mixture is smooth. Pour the filling into the pie shell, over the coconut.
Bake for 40 to 50 minutes, until the filling is golden brown and puffy (it will sink as it cools) and trembles slightly if the pan is jiggled. Serve warm or at room temperature.