Ingredients for Golden Coconut Peach Pie
- Fresh Peaches
- 1 ¼ cups granulated sugar (¾ cup for peaches, ½ cup for coconut topping)
- All Purpose Flour
- Ground Nutmeg
- ¼ teaspoon salt
- Orange Juice
- Unbaked Pie Shell
- 2 tablespoons cold unsalted butter (plus ½ cup (1 stick) for coconut topping)
- Flaked Coconut
- ½ cup evaporated milk
- 1 large egg
- Almond Extract
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How to Make Golden Coconut Peach Pie
- Preheat oven to 450°F (232°C).
- In a medium bowl, gently combine 6 cups peeled and sliced fresh peaches, ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground nutmeg, ¼ teaspoon salt, and 2 tablespoons lemon juice.
- Pour peach mixture into your prepared pie crust (recipe #291722).
- Dot the peach filling with 2 tablespoons of cold butter, cut into small pieces.
- Bake for 15 minutes at 450°F (232°C).
- Meanwhile, in a medium bowl, cream together ½ cup (1 stick) unsalted butter, 1 ½ cups sweetened shredded coconut, ½ cup evaporated milk, 1 large egg, and ½ cup granulated sugar until smooth and well combined.
- Remove the pie from the oven and carefully pour the coconut mixture evenly over the hot peach filling.
- Reduce oven temperature to 350°F (177°C).
- Bake for 40-45 minutes, or until the coconut topping is golden brown and the filling is bubbly. The internal temperature should reach 190-200°F (88-93°C).
- Let cool completely on a wire rack before serving. Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
138g
Fat
50g
Carbs
16g
