Description
This French Coconut Pie with Dulce de Leche is a rich and indulgent Southern dessert featuring a creamy coconut filling baked in a flaky pie crust and topped with a luscious drizzle of warm dulce de leche. Perfect for coconut lovers, this easy-to-make pie balances sweetness, texture, and a hint of caramel goodness, making it a delightful treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup milk
Topping
- 1/2 cup dulce de leche, warmed for drizzling
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your pie evenly.
- Prepare the Pie Crust: Place the unbaked 9-inch pie crust into a pie dish, and crimp the edges neatly to create a decorative border that will hold the filling securely.
- Mix the Filling: In a medium bowl, whisk together the granulated sugar, eggs, melted unsalted butter, vanilla extract, all-purpose flour, and salt until the mixture becomes smooth and well combined.
- Add Coconut and Milk: Stir in the sweetened shredded coconut and milk into the egg mixture, blending thoroughly to create an even filling.
- Assemble the Pie: Pour the coconut filling into the prepared pie crust, spreading it evenly for consistent baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 45–50 minutes, or until the top turns golden brown and the filling is set but still slightly jiggly in the center—this ensures a creamy texture.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely at room temperature, which helps the filling to stabilize before serving.
- Add Dulce de Leche Topping: Just before serving, drizzle the top of the cooled pie with the warmed dulce de leche for a sweet, caramel finish.
- Serve: Slice the pie and serve at room temperature or slightly chilled for the best flavor and texture.
Notes
- For an extra indulgent flavor, spread a thin layer of dulce de leche on the bottom of the unbaked pie crust before adding the coconut filling to add richness.
- This pie is best enjoyed at room temperature or slightly chilled to allow the flavors to fully develop.
- Pairs wonderfully with freshly whipped cream or a scoop of vanilla ice cream for added decadence.
