A traditional French coconut pie with a custard-like filling that forms a beautiful golden, crackled top when baked. This recipe makes two pies perfect for sharing.
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.