French Coconut Raspberry Pie

Name: French Coconut Raspberry Pie
Ingredients: 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie; 1/2 cup raspberries for the pie filling; 1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie; 1-1/2 tablespoon AP flour; 1 cup coconut milk - light or full fat; 2 large eggs - beaten; 1 teaspoon vanilla extract; 4 tablespoons salted butter, melted; 35 Raspberries - for the circumference of the pie; A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell; Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time

11 ingredients

7 steps

Ingredients

1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie
1/2 cup raspberries for the pie filling
1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie
1-1/2 tablespoon AP flour
1 cup coconut milk - light or full fat
2 large eggs - beaten
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
35 Raspberries - for the circumference of the pie
A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell
Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time

Directions

1

Preheat oven to 350 degrees F.
2

Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
3

Combine 1/2 cup sugar and flour. Add the milk, eggs, vanilla and melted butter. Whisk to combine, pour over the berries and shredded coconut.
4

Bake until the custard is set but wobbly in the middle, about 40-50 minutes - if needed cover the edge of crust the last 10-15 minutes of baking.
5

After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
6

Let pie cool on a wire rack, at least an hour. Refrigerate at least 2 hours - up to overnight. Lightly cover if overnight.
7

Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve either cold or room temperature.