Classic French Coconut Pie
Ingredients
- 2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter melted and cooled
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 2 cups sweetened flaked coconut
- 2 unbaked 9-inch pie shells
Instructions
- Heat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the granulated sugar, flour, eggs, milk, melted butter, salt, and vanilla extract until thoroughly combined. Stir in the coconut flakes until evenly distributed.
- Pour the coconut mixture evenly between the two unbaked pie shells, dividing the filling as equally as possible.
- Place both pies on rimmed baking sheets and bake for 45 to 50 minutes, until the tops are golden brown, puffed up, and the centers remain slightly jiggly.
- Allow the pies to cool completely before slicing. Serve at room temperature or chilled from the refrigerator.
There’s something incredibly comforting about a pie that practically makes itself. French coconut pie is one of those old-fashioned desserts that feels like a warm hug from your grandmother’s kitchen, yet requires minimal effort to create something truly spectacular.
I first encountered this recipe through a friend who inherited it from her Tennessee-born mother. What struck me immediately was how different it was from the coconut cream pies I’d grown up with. Instead of a pudding-like filling topped with whipped cream, this version creates its own magic in the oven, transforming simple pantry ingredients into a custard that’s simultaneously creamy and textured.
The beauty of French coconut pie lies in its simplicity. You don’t need any special equipment or complicated techniques. Everything gets whisked together in one bowl, poured into pie shells, and baked until golden. The coconut flakes rise to the surface during baking, creating that signature crackled top that makes this pie so visually appealing.
What I love most about this recipe is how it yields two complete pies. This makes it perfect for holiday gatherings when you need to feed a crowd, or for sharing with neighbors and friends. I’ve found that having an extra pie on hand is never a problem – it disappears quickly whether served immediately or saved for later.
The texture is what sets this pie apart from others. While the top develops a beautiful golden crust with a slightly chewy texture, the interior remains soft and custardy. It’s reminiscent of pecan pie in its richness, but the coconut provides a completely different flavor profile that’s both tropical and comforting.
I’ve experimented with serving this pie both warm and cold, and honestly, both ways have their merits. At room temperature, the custard has a perfect consistency that showcases the coconut flavor beautifully. Chilled from the refrigerator, it becomes more firm and refreshing, almost like a sophisticated coconut pudding in pie form.
The ingredient list is wonderfully straightforward. Most home bakers already have everything needed in their pantry – sugar, flour, eggs, milk, butter, vanilla, and of course, sweetened coconut flakes. I always use whole milk for the richest results, and I’ve found that letting the melted butter cool slightly before adding it prevents any issues with the eggs cooking prematurely.
One technique I’ve learned to appreciate is the importance of not overbaking. The centers should still have a slight jiggle when you remove the pies from the oven. They’ll continue to set as they cool, and this ensures you get that perfect custard texture rather than something that’s overcooked and rubbery.
The coconut flavor in this pie is pronounced but not overwhelming. The sweetened flakes provide both flavor and texture, creating little pockets of coconut throughout the custard. I’ve tried making this with unsweetened coconut, but the sweetened variety really does work best for achieving the proper balance of flavors.
Storage is simple with this pie. Because it’s custard-based, it needs to be refrigerated after the first day, but it keeps well for several days. The texture actually improves slightly as it sits, with the flavors melding together beautifully. I’ve even successfully frozen the second pie for later use, though I recommend wrapping it very well to prevent freezer burn.
For serving, I keep it simple. This pie has such wonderful flavor on its own that it doesn’t need much embellishment. Sometimes I’ll add a small dollop of whipped cream, but more often than not, I serve it plain and let the coconut custard be the star.
What makes this recipe particularly special to me is its connection to tradition. This isn’t a trendy dessert or a modern interpretation of something classic – it’s an authentic recipe that’s been passed down through families for generations. There’s something deeply satisfying about continuing that tradition in my own kitchen.
The baking process fills the entire house with the most incredible aroma. The combination of toasted coconut, vanilla, and that distinctive smell of custard setting in the oven creates an atmosphere of warmth and anticipation that modern air fresheners could never replicate.
I’ve made this pie for everything from casual family dinners to more formal holiday gatherings, and it’s always received with enthusiasm. There’s something universally appealing about coconut, and this pie presents it in such an approachable, homestyle way that even people who claim not to love coconut find themselves asking for the recipe.
The recipe’s forgiving nature makes it perfect for novice pie bakers. There’s no temperamental meringue to worry about, no complex layering techniques, and no need to achieve the perfect consistency for a cream filling. You simply mix, pour, and bake, trusting the oven to work its magic.
This French coconut pie represents everything I love about home baking – simplicity, tradition, and the ability to create something truly special from everyday ingredients. It’s become a staple in my dessert repertoire, and I suspect it will become one in yours as well.
