Equipment Needed
- 9-inch pie plate or deep dish pie pan
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
My process begins with the simplest prep. I preheat my oven to 350°F (175°C) and generously butter my pie plate. Using butter instead of cooking spray gives the edges a beautiful, golden, buttery flavor. I place the buttered dish on a rimmed baking sheet—this isn’t just for easy transport; it catches any potential drips and provides more even heating. I’ve learned this small step prevents a mess and ensures the bottom cooks perfectly.
Next, in my mixing bowl, I crack the four eggs. I whisk them vigorously until they are completely smooth, pale, and frothy. There should be no strands of egg white visible. This initial whisking is crucial for creating the pie’s light, custardy texture. To the eggs, I pour in the entire can of sweetened condensed milk, the melted butter, vanilla extract, and salt. I whisk again until the mixture is utterly smooth, silky, and well combined.
Now, I stir in the star of the show: the shredded coconut. I use a spatula to fold it in gently, making sure every strand is coated in the rich, creamy batter. If I’m using the optional tablespoon of flour (which I do for a slightly more set, sliceable texture, especially in humid weather), I sprinkle it over the coconut and fold it in at this stage. The batter will be thin, but that’s exactly what you want.(See the next page below to continue…)