This French Coconut Pie is a simple yet delightful dessert featuring a creamy, coconut-filled custard nestled in a flaky pie crust. With a buttery richness and a hint of vanilla, it’s perfect for holidays, special occasions, or whenever you’re craving a sweet treat with tropical vibes.
Why You’ll Love This Recipe
- Quick and easy: Simple ingredients and minimal prep time.
- Rich coconut flavor: A custardy filling bursting with shredded coconut.
- Versatile: Enjoy it chilled or at room temperature.
- Perfect for entertaining: A great addition to any dessert table.
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup shredded coconut
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
2. Prepare the Filling
- In a medium mixing bowl, combine the shredded coconut, sugar, eggs, milk, melted butter, vanilla extract, and salt.
- Mix until well combined, ensuring all ingredients are evenly distributed.
3. Assemble the Pie
- Place the unbaked pie crust in a 9-inch pie dish. Flute the edges if desired for a decorative touch.
- Pour the coconut filling into the crust, spreading it out evenly.
4. Bake the Pie
- Place the pie in the preheated oven and bake for 40–45 minutes.
- The pie is done when the filling is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil during the last 10–15 minutes of baking.
5. Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack.
- Serve the pie at room temperature or chilled for a refreshing dessert.
Kitchen Equipment Needed
- Medium mixing bowl
- Whisk or mixing spoon
- 9-inch pie dish
- Wire cooling rack
Serving and Storage Tips
- Serving: Slice the pie into 8 portions and serve as is, or top with a dollop of whipped cream for extra indulgence.
- Storage: Store the pie in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the baked pie (without topping) for up to 2 months. Thaw in the refrigerator before serving.
Variations
- Toasted Coconut: Sprinkle toasted shredded coconut on top for added texture and flavor.
- Coconut Cream: Swap regular milk with coconut milk for an even richer coconut taste.
- Nutty Twist: Mix ¼ cup of chopped pecans or almonds into the filling for added crunch.
- Citrus Flair: Add 1 teaspoon of orange or lemon zest to the filling for a citrusy zing.
Helpful Notes
- For the best texture, use sweetened shredded coconut. If using unsweetened, you may want to increase the sugar slightly.
- Ensure the butter is fully melted and slightly cooled before mixing to prevent curdling.
- To check doneness, gently shake the pie—if the center no longer jiggles, it’s ready.
Frequently Asked Questions
1. Can I use a store-bought crust?
Yes! A pre-made pie crust works perfectly for this recipe, saving even more time.
2. Can I substitute the milk?
Absolutely. Coconut milk, almond milk, or even evaporated milk are great alternatives.
3. How do I prevent the crust from burning?
If the edges brown too quickly, cover them with strips of aluminum foil or a pie shield.
4. Can I make this pie ahead of time?
Yes, French Coconut Pie is an excellent make-ahead dessert. Bake it the day before and store it in the fridge until ready to serve.
5. Is this pie gluten-free?
To make it gluten-free, use a gluten-free pie crust and ensure all other ingredients are gluten-free.
This French Coconut Pie is a creamy, sweet, and easy-to-make dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet night at home, it’s a recipe that’s sure to please!
