There is something incredibly comforting and nostalgic about this French Coconut Pie Recipe that takes you straight to grandma’s kitchen, yet it’s delightfully elegant enough for any gathering. This pie features a luscious custard-like filling with a golden, crackly coconut topping that’s sweet yet balanced, flaky yet creamy. The combination of shredded coconut with a hint of vanilla, all nestled in a buttery crust, makes each bite a perfect harmony of textures and flavors. Whether you’re new to baking coconut pies or have been a fan for years, this recipe is sure to become a treasured favorite in your house.
Ingredients You’ll Need
Each ingredient in this French Coconut Pie Recipe is simple but essential, carefully selected to build the perfect balance of sweetness, texture, and richness. From the flaky pie crust to the glossy custard base and the irresistible coconut topping, every component plays a vital role in making this dessert truly memorable.
- 1 unbaked 9-inch pie crust: Use either homemade or store-bought for a flaky, buttery base that supports all the lovely filling.
- 1 1/2 cups granulated sugar: Provides the perfect level of sweetness without overpowering the coconut flavor.
- 1 tablespoon all-purpose flour: Adds just enough structure to the filling to keep it creamy yet stable.
- 1/2 cup unsalted butter (melted and slightly cooled): Infuses richness and moistness, making every bite indulgently smooth.
- 3 large eggs: The eggs bind the custard filling and create that luscious creamy texture we all adore.
- 1 cup sweetened shredded coconut: Delivers the characteristic coconut flavor and a delightful chewiness.
- 1 teaspoon vanilla extract: Enhances the sweetness with warm, aromatic notes that blend beautifully with coconut.
- 1/2 cup whole milk: Adds moisture and softens the custard for a silky finish.
- 1 tablespoon white vinegar or lemon juice: Introduces a subtle tang that cuts through the sweetness and balances the flavors.
- Pinch of salt: Elevates all the flavors, making the pie taste perfectly rounded.
How to Make French Coconut Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Gently place your unbaked 9-inch pie crust into a pie dish, making sure it fits snugly. You can crimp the edges for a classic look or leave them smooth—either way, this crust is the foundation for all the deliciousness to come.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt. This mixture not only sweetens the pie but also gives the custard just enough body to thicken properly during baking.
Step 3: Combine Wet Ingredients
Add the melted, slightly cooled butter to the sugar mixture, stirring until everything is silky smooth. Then, beat in the eggs one at a time to ensure the filling is well emulsified and gives a tender, creamy texture after baking.
Step 4: Add Remaining Ingredients
Stir in the whole milk, vinegar (or lemon juice), and vanilla extract, followed by the shredded coconut. This combination is the heart of the French Coconut Pie Recipe, creating a custard that’s rich, slightly tangy, and packed with that irresistible coconut flavor and texture.
Step 5: Bake the Pie
Pour the luscious filling into your prepared pie crust. Place the pie in your preheated oven and bake for 45 to 50 minutes. You want the top to turn a beautiful golden brown with a slightly crackled texture. The center should be just set but a little jiggly to maintain that perfect custard softness. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
Step 6: Cool and Serve
Once baked, transfer the pie onto a wire rack and allow it to cool completely. This step is crucial for the filling to set properly. You can serve your French Coconut Pie Recipe at room temperature for optimal creaminess or chilled if you prefer a firmer texture.
How to Serve French Coconut Pie Recipe
Garnishes
A dollop of freshly whipped cream is a classic and luxurious topping for this pie, adding a light, airy contrast to the richness of the custard and the chewiness of the coconut. You could also sprinkle a few toasted coconut flakes on top for extra crunch and a deeper coconut aroma. A dusting of powdered sugar or a drizzle of caramel sauce can beautifully elevate the presentation and add subtle sweetness.
Side Dishes
This pie holds its own as a star dessert but pairs wonderfully with fresh fruit salad, particularly berries or tropical fruits like pineapple and mango, which complement the coconut flavors perfectly. For a beverage accompaniment, a cup of strong coffee or a tropical punch can round out your dessert experience nicely.
Creative Ways to Present
Consider serving individual slices with a scoop of vanilla bean ice cream or placing mini versions of the French Coconut Pie Recipe in tart shells for a charming party platter. You could also try layering the pie filling with crushed graham crackers or nuts in a trifle-style dessert bowl to surprise guests with a textural twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or store in an airtight container. Keep the pie in the refrigerator to maintain freshness and prevent the custard from spoiling. Properly stored, your pie will stay delicious for up to three days, giving you plenty of time to savor every bit.
Freezing
If you want to make this French Coconut Pie Recipe ahead of time or save some for later, freezing is possible but with some caution. Wrap the cooled pie tightly in foil and plastic wrap to prevent freezer burn. Freeze for up to one month. When you’re ready to serve, thaw the pie overnight in the refrigerator to keep the texture intact.
Reheating
Reheating the pie is best done gently. Warm slices in the oven at 300°F (150°C) for about 10 to 15 minutes to reawaken the flavors and soften the filling without melting the crust. Avoid microwaving as it can make the crust soggy and the filling rubbery.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A store-bought crust works perfectly and saves time. Just make sure to choose a high-quality crust for the best texture and flavor.
What is the purpose of vinegar or lemon juice in the pie?
The vinegar or lemon juice adds a subtle tanginess that balances the sweetness, making the custard filling taste brighter and less heavy.
Can I use unsweetened coconut instead of sweetened shredded coconut?
You can, but sweetened coconut helps achieve the signature sweet flavor of this French Coconut Pie Recipe. If using unsweetened, consider adding a little extra sugar to maintain balance.
Is it necessary to let the pie cool completely before serving?
Yes, cooling allows the custard filling to set properly, making it easier to slice and enhancing the flavor and texture.
How do I prevent the crust edges from burning during baking?
Cover the edges with aluminum foil or a pie crust shield partway through baking to protect them from over-browning while the filling finishes cooking.
Final Thoughts
This French Coconut Pie Recipe is a true delight that combines simplicity with a touch of vintage elegance, perfect for anytime you want to impress with a homemade dessert. Its creamy, coconut-rich custard and golden crust create a cozy yet sophisticated treat that will have your friends and family asking for seconds. I hope you enjoy making and sharing this special pie as much as I do—baking it might just become one of your favorite kitchen adventures!
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French Coconut Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This French Coconut Pie is a classic Southern American dessert featuring a rich, custard-like filling made from shredded coconut, sugar, eggs, and butter baked in a flaky pie crust. The pie showcases a sweet, slightly gooey center with a crackly golden coconut top, perfect served at room temperature or chilled, and can be enjoyed plain or with whipped cream for added indulgence.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 1/2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 tablespoon white vinegar or lemon juice
- Pinch of salt
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a pie dish and crimp the edges if desired for a decorative finish.
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt until combined evenly.
- Add Butter and Mix: Pour the melted and slightly cooled unsalted butter into the dry mixture and stir until the batter is smooth.
- Incorporate Eggs and Liquid Ingredients: Beat in the eggs one at a time to ensure full incorporation. Then stir in the whole milk, white vinegar or lemon juice, and vanilla extract, mixing thoroughly.
- Add Coconut: Fold in the sweetened shredded coconut until evenly distributed throughout the filling mixture.
- Pour and Bake: Pour the filling into the prepared pie crust, smoothing the top lightly. Bake in the preheated oven for 45 to 50 minutes, or until the pie top is golden and the center is set but retains a slight jiggle. If the edges begin to brown too fast, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool completely on a wire rack before serving. Enjoy the pie at room temperature or chilled, optionally topped with whipped cream.
Notes
- This pie features a sweet, slightly gooey custard-like center and a golden crackly coconut topping.
- Best served plain or with a dollop of whipped cream for extra richness.
- Cover edges with foil if they brown too quickly during baking.
- Letting the pie cool thoroughly helps the custard filling to set properly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
