Ingredients

The following ingredients have 8 Servings
  • 3 large eggs ( room temperature)
  • 1 large egg yolk ((reserve white for brushing on crust))
  • 1 ¼ cups granulated sugar ((275g))
  • ⅛ teaspoon table salt
  • 1 tablespoon white distilled vinegar ( plus 1 teaspoon)
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup unsalted butter melted and cooled ((113g or 4oz))
  • 1 cup flaked sweetened coconut (like Baker's Angel Flake Coconut (127g or 4 1/2oz))
  • 1 9-inch unbaked pie crust ( homemade or store-bought)

Instruction

  • Preheat oven to 350°F. Place a baking stone or heavy baking pan in the oven to preheat. The pie will be baked directly on the hot stone to quick-cook the bottom crust and prevent it from being soggy.
  • Whisk the eggs, egg yolk and sugar in a large mixing bowl just until well blended. Add the vinegar, salt, vanilla and coconut extracts. Whisk until blended.
  • Slowly add the melted butter while whisking constantly until combined. Fold in the coconut. Pour the mixture into the prepared unbaked pie crust. Beat the remaining egg white with a fork then brush on all exposed edges of the pie pastry.
  • Place the pie directly on the hot stone and bake for 50 to 55 minutes or until the top is golden brown and the filling is just set. Tent the pie with foil if needed to prevent over-browning.
  • Allow the pie to cool before slicing. The pie can be served at room temperature, cold or slightly warm.