Delicious Slow Cooker Coconut Pie Recipe

If you're looking for a dessert that's both easy to make and incredibly satisfying, look no further than this Slow Cooker Coconut Pie. This delightful treat combines the rich flavors of coconut with a creamy filling, all cooked to perfection in your slow cooker. The beauty of this recipe lies not only in its simplicity but also in the way the slow cooking process melds the flavors together, creating a taste sensation that you and your loved ones will adore. Perfect for potlucks, family gatherings, or just a cozy night in, this coconut pie is sure to become a favorite!

Ingredients

• 1 cup (240 ml) sweetened shredded coconut
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) heavy cream
• 3 large eggs
• 1 tsp (5 g) vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 tsp (1 g) salt
• Cooking spray or butter (for greasing the slow cooker)

Instructions

1. Prepare the Slow Cooker: Start by greasing the inside of your slow cooker with cooking spray or butter to prevent sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, brown sugar, all-purpose flour, and salt. Stir until well mixed.
3. Whisk the Wet Ingredients: In a separate bowl, whisk together the milk, heavy cream, eggs, and vanilla extract until well combined.
4. Combine Mixtures: Gradually pour the wet mixture into the dry mixture, stirring gently until everything is just combined. Be careful not to overmix.
5. Pour into Slow Cooker: Pour the batter into the prepared slow cooker, spreading it evenly.
6. Cook: Cover the slow cooker with the lid and cook on low for 4 to 6 hours, or until the pie is set and a toothpick inserted in the center comes out clean.
7. Cool: Once done, turn off the slow cooker and let the pie cool for about 30 minutes before serving. This allows it to firm up a bit more.
8. Serve: Slice the pie into wedges and serve warm or at room temperature. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream!

FAQ

1. Can I substitute the coconut?

Yes! If you prefer a different flavor, you can use almond flour or ground nuts, but keep in mind that this will alter the overall flavor and texture of the pie.

2. How should I store leftovers?

Store any leftover coconut pie in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy it cold or reheat it in the microwave for a few seconds.

3. Can I add other flavors to the pie?

Absolutely! You can incorporate flavors like chocolate chips, crushed pineapple, or even a splash of rum for a tropical twist. Just be mindful of the added ingredients' moisture levels, which may affect the pie's texture.

4. Is this recipe gluten-free?

To make this coconut pie gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it should still be delicious!

5. Can I cook this pie on high heat?

While it’s recommended to cook on low for the best texture, if you’re short on time, you can cook it on high for about 2 to 3 hours. Just keep an eye on it to ensure it doesn’t overcook.

Conclusion

This Slow Cooker Coconut Pie is not just a dessert; it's a delightful experience that brings the warmth and comfort of home into every bite. With minimal effort and maximum flavor, this recipe is perfect for anyone, even novice bakers. So, gather your ingredients, fire up your slow cooker, and treat yourself and your loved ones to this creamy, coconutty indulgence. Enjoy every bite!