Ahh, French Coconut Pie 🥥🤍 — creamy, custardy, and somehow both light and indulgent. It’s one of those “dump-and-bake” miracles where the magic happens in the oven.
Here’s a classic, foolproof recipe (no crust-making stress).
🥧 French Coconut Pie
Ingredients
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1 unbaked 9-inch pie crust
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½ cup (1 stick) butter, melted
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2 cups granulated sugar
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4 large eggs
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1 cup sweetened shredded coconut
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½ cup all-purpose flour
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1 cup whole milk
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1 tbsp vanilla extract
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¼ tsp salt
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Optional: ¼ tsp nutmeg or cinnamon
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together the sugar and melted butter.
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Beat in the eggs, one at a time.
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Stir in the milk, vanilla, and salt.
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Add the flour and mix until smooth (no lumps).
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Fold in the shredded coconut.
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Pour the mixture into the unbaked pie crust.
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Bake for 45–55 minutes, until the top is golden and the center is just set (a slight jiggle is perfect).
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Cool completely before slicing — it firms up as it rests.
What makes it “French”?
The filling bakes into layers:
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a lightly crisp coconut top
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a soft custard center
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a dense, almost macaroon-like base
No actual French origin — just very Southern cookbook chic 🇫🇷✨
Serving ideas
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Whipped cream or vanilla ice cream
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Toasted coconut on top
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A drizzle of caramel or dark chocolate if you’re feeling fancy
If you want, I can:
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make it crustless
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swap in coconut milk for extra richness
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or give you a small-batch / 8-inch version