Pre-made pie crust (or homemade shortcrust pastry)
1
Finely chopped pecans
1/4 cup (optional, for extra crunch)
For the Filling:
Ingredient
Quantity
Granulated sugar
1 cup
All-purpose flour
1/2 cup
Salt
1/2 teaspoon
Large eggs
3
Sweetened condensed milk (can)
1 (14 oz)
Flaked coconut (sweetened or unsweetened, depending on preference)
1 cup
Chopped pecans
1 cup
Pure vanilla extract
1 teaspoon
Sea salt
Pinch (for added depth)
For Topping:
Topping
Whipped cream (optional, for serving)
Additional toasted coconut or pecans (optional, for garnish)
Instructions:
Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish if using a store-bought crust, or roll out your homemade crust and press it into the dish. If desired, sprinkle the bottom of the crust with 1/4 cup finely chopped pecans for an added layer of texture.
Step 2: Prepare the Filling In a large mixing bowl, whisk together the 1 cup granulated sugar, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Add the 3 large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 can (14 oz) sweetened condensed milk until it is fully combined and smooth. Gently fold in the 1 cup flaked coconut, 1 cup chopped pecans, and 1 teaspoon pure vanilla extract. Mix gently until all the ingredients are evenly distributed throughout the filling. Sprinkle a pinch of sea salt over the mixture for an extra layer of flavor that balances the sweetness.
Step 3: Assemble the Pie Carefully pour the prepared filling into the pie crust, spreading it evenly with a spatula if needed
Step 4: Bake the Pie Place the pie in the preheated oven and bake for 45–50 minutes, or until the center is set (a slight jiggle is okay) and the top is golden brown. To prevent the edges of the crust from over-browning, you can loosely cover them with aluminum foil halfway through baking.
Step 5: Cool and Chill Remove the pie from the oven and let it cool completely on a wire rack at room temperature. For best results and to allow the filling to firm up properly, refrigerate the pie for at least 2 hours before slicing.
Step 6: Serve Slice the pie into wedges. Serve as-is, or topped with a dollop of whipped cream. Garnish with additional toasted coconut or pecans for a beautiful finishing touch.
