Here’s a recipe inspired by the Coconut Pie from Full Moon Restaurant! This coconut pie has a rich, creamy texture and a delicious coconut flavor that’s sure to satisfy your sweet tooth. The pie has a smooth filling with a slightly crispy crust, making it a perfect treat for any occasion.
Full Moon Restaurant Inspired Coconut Pie Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Topping (optional):
- Whipped cream or whipped topping (for serving)
- Toasted coconut flakes (optional, for garnish)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated in butter and the mixture resembles wet sand.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. You can use the back of a spoon to pack it tightly.
- Bake the crust in the preheated oven for 8-10 minutes, until it’s lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
2. Make the Coconut Pie Filling:
- In a large bowl, whisk together the sweetened condensed milk, evaporated milk, sugar, eggs, vanilla extract, and salt until well combined.
- Stir in the shredded coconut until evenly distributed throughout the mixture.
- Pour the coconut filling into the cooled graham cracker crust.
3. Bake the Pie:
- Place the pie in the oven and bake for 30-40 minutes, or until the filling is set and the top is lightly golden. The center should be firm and not jiggle when you gently shake the pie.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
4. Cool and Serve:
- Allow the pie to cool completely at room temperature. Then, refrigerate it for at least 2 hours (or overnight) to let the filling set properly.
- Before serving, top with whipped cream and toasted coconut flakes, if desired.
Tips:
- Toasting coconut flakes: To toast coconut, spread sweetened shredded coconut in an even layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, stirring occasionally until golden brown.
- Adding a twist: For a more decadent flavor, you can mix in a bit of dark or milk chocolate chips with the coconut filling.
- Texture preference: If you like your coconut pie with more texture, you can add more coconut or use unsweetened shredded coconut for a less sweet filling.
This Coconut Pie inspired by Full Moon Restaurant brings together the rich flavors of coconut and creamy filling with a crunchy graham cracker crust. It’s a dessert that will impress at any gathering or make a comforting treat just for you! Enjoy!
