Description
This French Coconut Pie is a rich, buttery, and sweet dessert filled with shredded coconut and baked in a flaky pie crust. It’s easy to make and perfect for coconut lovers, offering a delicious custard-like texture with a golden, toasted top.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 4 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 1/2 cups sweetened shredded coconut
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
2. Make the Filling
- In a large mixing bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract, and vinegar until smooth.
- Stir in the shredded coconut, ensuring it’s evenly distributed.
3. Assemble the Pie
- Place the unbaked pie crust into a 9-inch pie pan.
- Pour the coconut filling into the crust, spreading it evenly.
4. Bake the Pie
- Bake for 50–60 minutes, or until the filling is set and the top is golden brown.
- If the crust begins to brown too quickly, cover the edges with aluminum foil halfway through baking.
5. Cool and Serve
- Remove the pie from the oven and allow it to cool completely at room temperature.
- Serve at room temperature or chilled. Garnish with whipped cream or a sprinkle of toasted coconut if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Make It Ahead: This pie can be baked a day in advance and stored covered in the fridge.
- Variations: Add a pinch of nutmeg or lemon zest for a hint of extra flavor.