A delightful coconut pie with a creamy texture and a hint of vanilla, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the shredded coconut and milk. Let it sit for 5 minutes.
Soaking the coconut softens it, enhancing the texture of the filling.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Ensure the butter is at room temperature for easier mixing.
Combine the coconut mixture with the butter mixture, stirring until well blended.
Mix gently to maintain the fluffy texture of the filling.
Pour the filling into the pre-made pie crust, spreading it evenly.
Use a spatula to smooth the top for an even bake.
Bake in the preheated oven for 30-40 minutes, or until the center is set and the top is golden brown.
If the crust edges brown too quickly, cover them with foil.
Allow the pie to cool before serving. Enjoy your delicious coconut pie!
Cooling helps the filling set, making it easier to slice.
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