🥥 French Coconut Pie Recipe

Perfect for: Dessert / Holiday gatherings / Potluck favorite
Yields: 8 slices
Prep Time: 10 minutes
Bake Time: 50–55 minutes
Cool Time: At least 1 hour
Total Time: ~1 hour 15 minutes
Calories per slice: ~400–450 kcal

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🧺 Ingredients

For the Filling:

• 1 ½ cups granulated sugar

• 1 tablespoon all-purpose flour

• ½ cup unsalted butter (1 stick), melted and slightly cooled

• 3 large eggs

• 1 cup sweetened shredded coconut

• 1 cup whole milk (can substitute with evaporated milk or half-and-half for richness)

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract (optional but enhances flavor)

• Pinch of salt

For the Crust:

• 1 unbaked 9-inch deep-dish pie shell (homemade or store-bought)

Optional Toppings:

• Lightly toasted coconut flakes

• Whipped cream

• Powdered sugar dusting

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🧁 Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).

2. Place your unbaked pie crust in a 9-inch pie dish. If using a homemade crust, chill it for 15 minutes before baking.

Step 2: Make the Filling

1. In a large mixing bowl, combine the sugar and flour. Stir to blend well.

2. Add the melted butter and mix until the sugar begins to dissolve slightly.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Stir in the coconut, milk, vanilla extract, coconut extract (if using), and a pinch of salt.

5. Mix until fully combined. The mixture will be runny—that's normal!

Step 3: Assemble and Bake

1. Pour the filling into the prepared pie crust. Use a spatula to smooth out the top if needed.

2. Place the pie on a baking sheet (to catch any spillover) and bake for 50–55 minutes or until:

   • The center is set but has a slight jiggle.

   • The top is golden brown and puffy.

   • A knife inserted near the center comes out mostly clean.

Step 4: Cool and Serve

1. Remove from oven and let cool at room temperature for at least 1 hour to set.

2. For best results, refrigerate for another 1–2 hours before slicing.

3. Top with whipped cream, toasted coconut, or a light dusting of powdered sugar if desired.

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📝 Tips for Success

• No need for crust blind baking. This custard pie sets beautifully in one bake.

• For extra texture: Mix in a few tablespoons of finely chopped pecans or crushed pineapple.

• Want it less sweet? Reduce sugar to 1 ¼ cups and increase coconut flavor with extract.

• Coconut substitution? You can use unsweetened shredded coconut if you prefer a less sweet version.

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🥧 Make It Ahead

This pie holds up beautifully when made a day ahead. Simply cover it with plastic wrap and store it in the refrigerator. You can serve it cold, room temp, or slightly warmed up.

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🍽 Who Will Love This Pie?

• Coconut lovers, obviously!

• Fans of Southern desserts (this is a classic in many Southern kitchens)

• Anyone who enjoys simple, retro, custard-like pies

• Great for Easter, Thanksgiving, or casual family dinners