Ingredients
The following ingredients have 8 Servings
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup unsalted butter
- 6 large eggs
- 1 1/2 cups granulated sugar
- 1 cup milk (whole recommended)
- 1 cup sweetened cream of coconut (such as Coco Loco)
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 4 cups sweetened flaked coconut
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
Instruction
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray.
- Make the shortbread crust: Place the flour, sugar and salt in a food processor fitted with the steel blade and pulse to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. (To make by hand, whisk the flour, sugar and salt in a large bowl. Add the butter and quickly press between your fingers, breaking up the butter, until the mixture resembles coarse crumbs.)
- Pour the crust into the prepared pan and press firmly onto the bottom and 1 inch up the sides of the pan.
- Melt the butter in a small saucepan or in a small bowl in the microwave. Let the butter cool.
- In a large bowl, lightly whisk the eggs. Add the sugar and whisk to combine. Add the cooled melted butter, milk, cream of coconut, vanilla extract and coconut extract. Stir in the coconut, flour and salt. Pour the mixture over the crust. Cover the pan tightly with foil and place the pan on a baking sheet.
- Bake in the preheated oven until the center of the pie is almost set, but still a little jiggly, about 75 minutes. Remove the foil and continue to bake until the pie is golden brown and firm to the touch in the center, 10 to 15 additional minutes.
- Cool the pie for 5 minutes, then run a knife around the edges of the pie, unlatch the pan and remove the sides. Let the pie cool for 30 minutes, then cover and cool in the refrigerator overnight.
