I just really love pie, guys. It's the best.
I've made a few variations recently, and this is my favorite version at the moment. It contains toasted coconut, so in a way it's a great summer version of pecan pie. And if that doesn't excite you, I don't think we're gonna see eye to eye on this one. Just make the pie. Just do it.
Filling:
4 eggs
3 tablespoons whole milk (or cream)
1/2 tablespoon vanilla extract
6 tablespoons butter, melted then cooled
1 3/4 cups sugar
1/2 teaspoon salt
2 tablespoons cornmeal
1 tablespoon flour
1 tablespoon white vinegar
1/3 cup toasted (sweetened) coconut
Crust:
1 1/4 cups flour
1/2 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold butter
3-4 tablespoons cold water
Once you're ready, roll out out the dough on a lightly floured surface and place in a buttered pie pan. Poke a few holes (with a fork) in the bottom of the crust before filling.
Toast the coconut in a dry pan over medium/low heat until lightly brown and crunchy. I like to use a rubber, heatproof spatula while toasting coconut this way, as it allows you to easily remove bits from the side of the pan so they don't become too toasted while you work.
The first time I made this pie filling, the recipe I was working on made too much filling. I actually had to throw away about 2/3 cup away or else my pie pan would have been overflowing. I was also practicing with a store-bought pie crust, which was a little smaller than the pie pan you see here. This version almost didn't make enough filling, but once baked you'll see that the filling tends to expand a little. So don't worry if your pie filling doesn't seem to fill out your pan just yet (see mine above). And if you choose to use a store-bought pie crust, this should still work well for you.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.