This French Coconut Pie is a rich, sweet, and creamy dessert that features a silky custard base, a generous amount of shredded coconut, and a golden, slightly crisp top. Perfect for any occasion, this pie is easy to make and will impress with its tropical flavor and irresistible texture.
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup sweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare the Pie Filling
- In a large mixing bowl, whisk together the sugar, flour, and salt until well combined.
- In a separate bowl, lightly beat the eggs and then add the vanilla extract. Whisk until smooth.
- Slowly add the milk, heavy cream, and melted butter to the egg mixture, whisking until everything is thoroughly combined.
- Stir in the shredded coconut and mix well.
Step 3: Assemble the Pie
- Pour the coconut filling into the unbaked pie crust, spreading it evenly.
- Place the pie in the preheated oven on the middle rack.
Step 4: Bake the Pie
- Bake for 45–50 minutes, or until the pie is set and the top is golden brown. You may notice a slight jiggle in the center, but it will firm up as it cools.
- If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.
Step 5: Cool and Serve
- Once baked, remove the pie from the oven and allow it to cool completely at room temperature. The pie will firm up as it cools.
- Once cooled, slice and serve. It can be enjoyed as is or with a dollop of whipped cream for added indulgence.
Serving Suggestions
- Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra creaminess.
- Top with a few toasted coconut flakes for a bit more texture and a gorgeous presentation.
Tips for Success
- Coconut Options: You can use unsweetened shredded coconut if you prefer a less sweet pie, but sweetened coconut will give it a richer flavor and texture.
- Pie Crust: If you’re short on time, using a store-bought pie crust is perfectly fine. If you have the time, a homemade crust can add extra buttery flavor.
- Baking Tip: Keep an eye on the pie in the last 10 minutes of baking. If it begins to over-brown, cover the edges of the crust with foil to prevent burning while the center continues to set.
FAQs
1. Can I make this pie ahead of time?
Yes! You can make this pie a day ahead. Just cover it tightly and store it in the refrigerator after it has cooled to room temperature. It will keep well for up to 3 days.
2. Can I freeze French Coconut Pie?
Yes! This pie freezes well. Allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator and enjoy.
3. Can I use light cream instead of heavy cream?
Yes, you can substitute light cream for the heavy cream, but the pie may not be as rich and creamy as with heavy cream. You could also substitute half-and-half, though the texture will be slightly different.
This French Coconut Pie is an easy yet decadent dessert that combines a delicious coconut custard filling with a buttery crust, offering both comfort and indulgence. Perfect for coconut lovers, it’s a treat that’s sure to be the star of any gathering
