Golden Coconut Peach Pie
Sweet, sun-ripened peaches and nutty, toasted coconut come together in perfect harmony in this Golden Coconut Peach Pie—an irresistible summertime dessert with a tropical twist. Featuring a flaky, buttery homemade pie crust sprinkled with unsweetened shredded coconut, this recipe elevates the traditional peach pie into something truly special. Freshly sliced peaches are tossed in a luscious blend of brown sugar, lemon juice, and rich vanilla, then layered over the coconut-infused base for added texture and flavor. Whether you adorn it with a golden lattice crust or keep it simple with a full pastry lid brushed with a glossy egg wash, this pie bakes to golden perfection with bubbling, sweet-tart filling in every bite. Serve a slice warm with creamy vanilla ice cream or chilled for a refreshing treat, and watch as it becomes the star of your dessert table. Perfect for holidays, family gatherings, or anytime you crave a taste of summer, this coconut-flaked delight will have everyone coming back for more.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold)
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons ice water
- 6 cups ripe peaches (sliced)
- 0.5 cups light brown sugar
- 0.25 cups granulated sugar
- 2.5 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 cups unsweetened shredded coconut
- 1 large egg (for egg wash)
- 1 tablespoon milk or water (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the crust.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a separate large bowl, toss the sliced peaches with light brown sugar, granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside.
Roll out one disc of the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish.
Transfer the rolled-out dough to the pie dish and trim any overhang. Sprinkle the bottom with the shredded coconut.
Pour the peach filling over the coconut layer, spreading it out evenly.
Roll out the second disc of dough and either lay it over the filling for a full crust or cut it into strips for a lattice design. Seal and crimp the edges as desired.
If using a full crust, cut a few small slits in the top to allow steam to escape.
In a small bowl, whisk together the egg and milk (or water). Brush the egg wash over the top crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust brown too quickly, cover them with aluminum foil or a pie shield halfway through baking.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your Golden Coconut Peach Pie with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 578.6 g | 210% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 304.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 298 mg | 23% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
