Orange Coconut Pie
Transport your taste buds to a tropical retreat with this luscious Orange Coconut Pie, a perfect medley of zesty citrus and creamy sweetness. Built on a buttery, golden crust, the pie features a velvety filling infused with freshly squeezed orange juice, vibrant orange zest, and decadent sweetened condensed milk, enhanced by the crunch of toasted sweetened coconut. The unique combination of tangy and nutty flavors makes this dessert a true show-stopper, ideal for summer gatherings or holiday feasts. Finished with a dollop of whipped cream and a sprinkle of toasted coconut flakes, this pie is as gorgeous as it is delicious. With a crisp, perfectly blind-baked crust and a silky, chilled filling, each bite is pure sunshine on a plate. Simple yet striking, this dessert will quickly become a family favorite and a must-have for citrus or coconut lovers alike.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 0.25 teaspoons Granulated sugar
- 0.5 teaspoons Salt
- 3 tablespoons Ice water
- 1 cup Shredded sweetened coconut
- 1 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cup Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15-20 minutes.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges, then crimp the edges decoratively. Use a fork to prick the bottom of the crust several times to prevent puffing.
Blind bake the crust: Line the dough with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake the crust for 15 minutes. Remove the weights and parchment/foil, and bake for an additional 5 minutes or until lightly golden. Set aside to cool slightly.
Spread the shredded coconut evenly on a baking sheet and toast in the oven for 4-5 minutes, stirring once, until golden and fragrant. Set aside to cool.
In a medium mixing bowl, whisk together the orange juice, orange zest, sweetened condensed milk, egg yolks, and vanilla extract until smooth and well combined.
Sprinkle the toasted coconut evenly over the bottom of the pre-baked pie crust, then pour the orange filling on top.
Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and slightly jiggly in the center. Remove from the oven and allow it to cool to room temperature.
Chill the pie in the refrigerator for at least 2 hours before serving, allowing the flavors to meld together.
Optional: Top the pie with dollops of whipped cream and sprinkle with toasted coconut flakes for garnish. Slice and enjoy!
Nutrition Facts
Calories |
5535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.8 g | 418% | |
| Saturated Fat | 227.8 g | 1139% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 584.5 g | 213% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 376.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1504 mg | 116% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3186 mg | 68% | |
*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.
