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
Scale
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.
