Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges as desired. For homemade crusts, follow your recipe’s instructions for preparing the crust.
Step 2: Make the Filling
- In a large mixing bowl, whisk together the granulated sugar, melted butter, eggs, flour, vanilla extract, and salt until smooth and well combined.
- Stir in the sweetened shredded coconut and evaporated milk (or heavy cream). Mix until the coconut is evenly distributed throughout the filling.
Step 3: Assemble the Pie
- Pour the coconut filling into the prepared pie crust, spreading it out evenly with a spatula.
- If desired, sprinkle additional shredded coconut on top for extra texture and flavor.
Step 4: Bake the Pie
- Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for 45–50 minutes , or until the center is set and the top is golden brown. To check for doneness, gently shake the pie—it should jiggle slightly in the center but not be liquidy.
- If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set properly.
- Once cooled, slice into wedges and serve as-is or with a dollop of whipped cream for an extra indulgent touch.
Pro Tips
- Toast the Coconut: For deeper flavor, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before adding it to the filling. Watch carefully to avoid burning.
- Make Ahead: This pie can be made up to 1 day in advance . Store it covered in the fridge and serve chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days .
- Calories: 320
- Protein: 4g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 1g
- Sugar: 25g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Variations
- Gluten-Free Option: Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.
- Nutty Twist: Add ¼ cup of chopped pecans or almonds to the filling for extra crunch.
- Chocolate Drizzle: Melt dark or white chocolate and drizzle it over the cooled pie for a decorative finish.
Why You’ll Love This Recipe
This French Coconut Pie is a luscious dessert that combines the tropical flavors of coconut with a creamy, custard-like filling and a buttery crust. It’s simple to make yet feels indulgent and special, making it perfect for holidays, potlucks, or anytime you want to treat yourself. The toasted coconut topping adds a delightful crunch that complements the silky filling beautifully.
