There’s something so comforting about a classic pie, and this French Coconut Pie is one of my absolute favorites. It’s rich, buttery, and packed with sweet coconut flavor—all in a perfectly flaky crust. If you’re a coconut lover, this pie is going to be your new go-to dessert. Plus, it’s incredibly easy to make with just a handful of ingredients you probably already have in your kitchen.
This pie is a little different from a traditional coconut cream pie. Instead of a creamy pudding filling, it has a custard-like texture that bakes up beautifully, creating a golden, slightly crispy top while remaining soft and sweet inside. It’s the kind of dessert that works just as well for a holiday gathering as it does for a simple weeknight treat. Best of all? It’s practically foolproof!
Let’s dive into the recipe, step by step, so you can bake this delightful pie at home.
Ingredients You’ll Need
Before we get started, here’s everything you’ll need to make this French Coconut Pie:
- 1 unbaked 9-inch pie crust – You can use store-bought or homemade. Either works perfectly!
- 1/2 cup unsalted butter, melted – Adds richness and helps create that smooth custard texture.
- 1 1/2 cups granulated sugar – Gives the pie its sweet, caramelized flavor.
- 3 large eggs – Helps set the custard and provide structure.
- 1 tablespoon all-purpose flour – Just a touch to help thicken the filling.
- 1/2 cup whole milk – Keeps the filling creamy and smooth.
- 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
- 1 cup sweetened shredded coconut – The star of the show!
Now that we have everything ready, let’s move on to making this delicious pie.
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). If you’re using a store-bought pie crust, simply unroll it and fit it into a 9-inch pie dish. If you’re making your own from scratch, roll it out and press it into the dish, making sure to crimp the edges however you like—rustic or fancy, it’s up to you!
There’s no need to pre-bake the crust since the filling will bake along with it. However, if you want to ensure a crispier bottom, you can brush the crust lightly with egg wash before adding the filling.
Step 2: Make the Coconut Custard Filling
In a large mixing bowl, whisk together the melted butter and sugar until smooth. This step is important because it helps dissolve the sugar and creates a creamy texture.
Next, add the eggs one at a time, whisking well after each addition. This ensures that the eggs are fully incorporated into the batter, which helps create that perfect custard consistency.
Now, stir in the flour, milk, and vanilla extract. The flour will help thicken the filling slightly, while the milk keeps it soft and creamy.
Finally, fold in the sweetened shredded coconut. This is where all that amazing coconut flavor comes from! If you want an even deeper coconut taste, you can lightly toast the coconut before adding it to the mixture.
Step 3: Assemble and Bake the Pie
Now that the filling is perfectly mixed, it’s time to bring everything together. Pour the coconut custard mixture into the prepared pie crust, spreading it out evenly so that every slice will have the perfect balance of creamy filling and flaky crust.
Place the pie on the center rack of your preheated oven (350°F/175°C) and let it bake for 45–50 minutes. Around the 30-minute mark, check the crust—if the edges are browning too quickly, loosely cover them with aluminum foil to prevent over-browning while allowing the filling to continue baking.
You’ll know the pie is ready when the top turns a beautiful golden brown and the filling is set. A slight jiggle in the center is okay, but it shouldn’t be runny. If you’re unsure, you can insert a toothpick into the center—if it comes out mostly clean, your pie is done.
Step 4: Cooling and Serving
Once the pie is fully baked, remove it from the oven and let it cool completely at room temperature. This part is crucial! If you slice into it too soon, the custard may not have time to fully set. Give it at least an hour to cool before serving.
This French Coconut Pie can be enjoyed at room temperature or chilled. Some people love it warm right after baking, while others prefer it cold from the fridge. Either way, it’s absolutely delicious!
For an extra special touch, you can serve it with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
- A sprinkle of toasted coconut for even more texture and flavor
Baking Tips for the Best French Coconut Pie
Here are a few extra tips to ensure your pie turns out perfectly every time:
- Don’t skip the cooling time – This allows the custard to firm up and makes slicing much easier.
- Use a pie shield or foil for the crust – If you notice the edges browning too quickly, covering them will prevent burning.
- Toast the coconut for deeper flavor – Lightly toasting the shredded coconut before adding it to the filling enhances its nutty taste.
- Reduce the sugar if needed – If you prefer a less sweet pie, you can cut the sugar down to 1 1/4 cups without affecting the texture.
- Make it ahead – This pie stores well in the refrigerator for up to three days, so you can easily make it a day in advance.
Variations and Add-Ins
Want to switch things up? Here are some fun ways to put a unique twist on this classic recipe:
- Chocolate Coconut Pie: Add 1/2 cup of mini chocolate chips to the filling for a chocolatey surprise.
- Coconut Rum Pie: Stir in 1 tablespoon of coconut rum for a subtle boozy kick.
- Nutty Coconut Pie: Mix in 1/2 cup of chopped pecans or almonds for a crunchy texture.
- Lemon Coconut Pie: Add 1 teaspoon of lemon zest to brighten up the flavor.
With so many ways to customize this pie, you can make it your own while still keeping that signature sweet, custardy coconut goodness.
Frequently Asked Questions
Here are some common questions about making and storing French Coconut Pie, along with helpful answers to ensure your pie turns out perfectly every time.
1. Can I use unsweetened coconut instead of sweetened?
Yes, but the texture and flavor will be slightly different. Unsweetened coconut is drier and less sweet, so you may want to increase the sugar slightly to balance the taste.
2. How do I store leftovers?
Store leftover French Coconut Pie in an airtight container in the refrigerator for up to three days. If you prefer it warm, you can reheat individual slices in the microwave for about 15–20 seconds.
3. Can I freeze French Coconut Pie?
Yes! Once the pie has completely cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to three months. When ready to serve, let it thaw in the refrigerator overnight.
4. Do I need to pre-bake the pie crust?
No, there’s no need to blind bake the crust. The filling bakes along with the crust, ensuring it stays soft and flaky. However, if you want a crispier bottom crust, you can brush it with a light egg wash before adding the filling.
5. Why is my pie filling too runny?
If your pie didn’t set properly, it may not have baked long enough. Make sure the center is only slightly jiggly before removing it from the oven. If needed, bake for an additional 5–10 minutes and check again. Also, be sure to let the pie cool completely before slicing, as it will firm up as it cools.
6. Can I use a different type of milk?
Whole milk works best for the custard texture, but you can use half-and-half for a richer filling. Avoid using skim milk, as it won’t provide the same creaminess.
7. Can I make this pie ahead of time?
Yes! French Coconut Pie actually tastes even better the next day as the flavors have time to meld. Simply bake it the day before, let it cool, and store it in the refrigerator until ready to serve.
Final Thoughts
French Coconut Pie is one of those classic desserts that never disappoints. With its sweet, custardy filling and perfectly flaky crust, it’s a simple yet impressive pie that’s perfect for holidays, family gatherings, or just because you’re craving something sweet.
What makes this pie even better is how easy it is to prepare. With just a few basic ingredients and no complicated techniques, it’s a foolproof dessert that anyone can make. Whether you serve it plain, with a dollop of whipped cream, or alongside a scoop of vanilla ice cream, this pie is guaranteed to be a crowd-pleaser.
If you try this recipe, I’d love to hear how it turns out! Let me know in the comments if you made any variations or if you have any tips of your own. Happy baking!
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French Coconut Pie
Description
This French Coconut Pie is a rich, custardy dessert with a sweet coconut filling and a buttery, flaky crust. It’s incredibly easy to make and perfect for coconut lovers. Serve it at room temperature or chilled for a delightful treat.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, whisking after each addition. Stir in the flour, milk, vanilla extract, and shredded coconut until evenly mixed.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie on the center rack of the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the filling is set. Check the pie around the 30-minute mark—if the crust is browning too quickly, cover the edges with foil.
Remove the pie from the oven and let it cool completely at room temperature before slicing. Serve plain, or top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- For a deeper coconut flavor, lightly toast the shredded coconut before adding it to the filling.
- If you prefer a less sweet pie, reduce the sugar to 1 1/4 cups.
- Store leftovers in the refrigerator for up to three days.
