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A closeup of a slice of French Coconut Pie on a plate

French Coconut Pie

5 from 12 votes

Easy to make and so delicious, this custardy coconut pie is a dream come true for coconut lovers!

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Rich and custardy French Coconut Pie

A slice of French coconut pie on a plate topped with whipped cream


 

One of the easiest pies you’ll ever make

I’m not sure if this French Coconut Pie is authentically French, but I do know it’s incredibly melt-in-your-mouth delicious. Everybody that loves coconut, loves this pie!

The first time I made this pie in 2011 my first thoughts were how incredibly easy it was to make. Whisk together the ingredients, fold in the shredded coconut and pour into an unbaked pie shell. Done and done!

I also remember thinking that the original recipe yielded a pie that was just a little too rich for me. My husband adored it as made, but I thought I could tweak it a little here and there and make it even better.

Over the years I’ve made some adjustments and now I’m so completely thrilled with this version, I had to share it with you!

The texture of the filling is silky but with plenty of chewy coconut. The flavor is still rich but not over the top sweet. I think you’re going to LOVE this one!

A bowl of pie filling with a cup of shredded coconut poured into the mix
A bowl of pie filling with coconut

Overview of ingredients

  • 3 large eggs plus one egg yolk at room temperature
  • granulated sugar
  • table salt
  • white distilled vinegar
  • vanilla extract
  • coconut extract
  • unsalted butter melted and cooled
  • flaked sweetened coconut
  • unbaked pie crust either homemade or store-bought
Pie filling being poured into an unbaked pie crust
An unbaked pie ready to go in the oven

How to make the best French Coconut Pie:

1. Prep the pie crust and preheat the oven

Prepare an unbaked 9-inch pie crust. If using a store-bought pie crust, follow the package directions before filling.

Preheat oven to 350 degrees F. Place a baking stone or heavy-duty baking pan in the oven to preheat. The pie will be baked directly on the preheated hot stone.

PRO TIP: Baking on a hot stone ensures the bottom of the crust will bake quickly and not turn soggy. No soggy bottomed pies here!

2. Whisk together the filling

In a large mixing bowl whisk together the eggs, egg yolk and sugar. Add the vinegar, salt, vanilla and coconut extracts.

Slowly add the melted butter while whisking constantly. Stir in the coconut and pour the mixture into the prepared crust.

3. Bake

Bake the pie on the hot stone for 50 to 55 minutes or until the pie is deep golden brown and the center is just set. Tent the pie with foil if needed to prevent over browning.

Cool the pie to room temperature or serve slightly warm topped with a dollop of whipped cream if desired.

Overhead view of a French Coconut Pie
A sliced golden brown coconut pie

Here are the changes made to the original recipe

Many readers agreed that the original recipe was a little too sweet.

While I also thought the custard pie was a little too sweet, I found that good flaked sweetened coconut was still the best way to go. Unsweetened coconut is best softened before baking and doesn’t brown in the oven like sweetened coconut.

Once I settled on using sweetened coconut, I tried reducing the granulated sugar from 1 and 1/2 cups to just one cup sugar total. While the pie was still tasty, the custard filling was pretty dry. As you know sugar melts into liquid and having just the right amount is essential for this recipe.

More testing

Next I tried reducing the sugar to 1 and 1/4 cups. While the consistency was much improved and not at all dry, there was still a little more work to be done.

To balance the flavor we increased the amount of vinegar from 1 tablespoon to 1 tablespoon plus 1 teaspoon. This may not seem like much, but it really helped.

We added 1/2 teaspoon of coconut extract along with the vanilla. Not so much that you can taste the extract, but just enough to enhance the coconut flavor.

Finally we increased the salt slightly and added 1 egg yolk to the mix. This final step sealed the deal. The additional egg yolk added plenty of richness without an overly eggy flavor.

The final version

While this final adapted version is still sweet, it’s sweet in a good way and not at all cloying.

To ensure the bottom crust didn’t get soggy, we assembled the pie in a metal pan that conducts heat very well and baked it on a hot preheated stone. No more gooey, soggy bottom crust!

You can serve this pie slightly warm, room temperature or even cold. Cut into small slices and top with lightly sweetened whipped cream if desired.

A slice of French coconut pie on a plate with a fork

This recipe was worth the effort

If you’re a long time reader you probably know I have a thing for pies. This French Coconut Pie recipe was part of our year of pies. In 2011 we made a pie a week for the entire year. This recipe was No. 18.

I must say this recipe was worth the effort to rework and is now one of our all-time favorites.

With the adjustments this pie has the light crispy crust on top, a gooey, chewy coconut custardy middle and a flaky, buttery crust.

If you love coconut, you’re going to LOVE this pie!

A side view of a slice of coconut pie being taken out of a pie plate

How to store French Coconut Pie

This pie keeps well stored in an airtight container at room temperature for up to 3 days. For longer storage refrigerate leftovers.

You can also freeze leftovers well sealed in an airtight container for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature for 1 hour before serving.

More coconut recipes you might like

Thanks for PINNING!

Close up of a slice of French Coconut Pie topped with a dollop of whipped cream

French Coconut Pie

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 Slices
Course: Dessert, Pie
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 12 votes
Easy to make and so delicious, this custardy coconut pie is a dream come true for coconut lovers!

Ingredients

  • 3 large eggs room temperature
  • 1 large egg yolk (reserve white for brushing on crust)
  • 1 ¼ cups granulated sugar (275g)
  • ⅛ teaspoon table salt
  • 1 tablespoon white distilled vinegar plus 1 teaspoon
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup unsalted butter melted and cooled (113g or 4oz)
  • 1 cup flaked sweetened coconut like Baker's Angel Flake Coconut (127g or 4 1/2oz)
  • 1 9-inch unbaked pie crust homemade or store-bought

Instructions

  • Preheat oven to 350°F. Place a baking stone or heavy baking pan in the oven to preheat. The pie will be baked directly on the hot stone to quick-cook the bottom crust and prevent it from being soggy.
  • Whisk the eggs, egg yolk and sugar in a large mixing bowl just until well blended. Add the vinegar, salt, vanilla and coconut extracts. Whisk until blended.
  • Slowly add the melted butter while whisking constantly until combined. Fold in the coconut. Pour the mixture into the prepared unbaked pie crust. Beat the remaining egg white with a fork then brush on all exposed edges of the pie pastry.
  • Place the pie directly on the hot stone and bake for 50 to 55 minutes or until the top is golden brown and the filling is just set. Tent the pie with foil if needed to prevent over-browning.
  • Allow the pie to cool before slicing. The pie can be served at room temperature, cold or slightly warm.

Recipe Notes

  • Store leftovers in a sealed container at room temperature for up to 3 days. Refrigerate for longer storage.
  • To use unsweetened coconut in place of sweetened coconut, soak the unsweetened coconut in the melted butter for 15 minutes before adding to the mixture. Increase the sugar to 1 and 1/2 cups. The top will not brown as much when using unsweetened coconut. You can also use half sweetened and half unsweetened coconut for this recipe.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 299kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 142mg | Potassium: 86mg | Fiber: 2g | Sugar: 35g | Vitamin A: 122IU | Calcium: 18mg | Iron: 1mg

Originally published May 2011, updated May 2022

French Coconut Pie for coconut lovers!

There you have it; another wonderful, delicious moan-worthy pie recipe that’s been tested and perfected. If you love to bake and adore coconut, this is a must-make recipe!

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4.84 from 12 votes (7 ratings without comment)

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36 Comments

  1. Charles C

    4 stars
    Don’t get me wrong, I love coconut custard pie. Made this one today because I never before made one with vinegar in the ingredient. A little too sweet for me but tasted good. I might use a little less sugar and a little more coconut extract.

    Reply

  2. Madge McGee

    4 stars
    My husband loved it but I thought it was way too sweet. If I make it again, I’ll reduce sugar to 1 cup.
    I also question about storing it at room temp for up to 3 days, sounds dangerous to me, especially considering the ingredients. We’re storing it in the refrigerator.

    Reply

    • Tricia Buice

      Thanks for trying the recipe Madge. As stated in the post this is a sweet pie but it turns out a little dry if made with just 1 cup of sugar. All my family and taste testers agree. Also it’s not dangerous to store this pie at room temperature for a few days. It will be fine. There’s no dairy so refrigeration is not needed. So glad your husband enjoyed it!

      Reply

      • Linda

        Hello Trisha,. I have not made this yet. I do more than follow a recipe, I study recipes. This is actually very similar to buttermilk pie with added coconut. Maybe adding a little buttermilk or milk with your vinegar would alleviate the dry problem and allow u to cut the sugar more. I will probably try that since my husband and I don’t like things over the top sweet. I can’t promise to get back with results…not sure I’ll find u or have time. I’m sick with COVID now, with nothing but time. Hope this helps.

  3. Theresa

    5 stars
    I just made this pie and it’s so good. I used sweetened coconut and cut back the sugar to 1 cup. So delicious. Easy to follow your directions. I used a frozen pie crust from Harris Teeter and I did no thaw it first. I think the frozen pie shell cooks very nice and golden brown.

    Reply

  4. Barbara Pearson

    My family is having Christmas early this year soI made pecan pie. It’s still baking. Hoping it turns out as good as the picture looks. I also am making the French coconut pie. Hope everything taste and looks as good as yours. Thank you !!!!

    Reply

  6. Kitty Purcell

    Just ran across your coconut pie and will be making it this week-end, using only 1 cup of sugar. A hint on your mixed berry pie, my Grandmom did not use cornstarch, she sprinkled about 1 tablespoon of pearl tapioca when lightly mixing the berries due to the fact that cornstarch works best if mixed with cold water. I’ll let you know about your coconut pie. Kitty

    Reply

  8. Bev

    5 stars
    Just put this in the oven and anxiously waiting for it to be done. I’m not sure why, but it barely filled the bottom of the pie plate. No worries, I doubled the recipe. Since I used sweetened coconut (all I had on hand), I cut the sugar in half. I’ll update my review to let you know how it came out. Thank you!

    Reply

    • Tricia Buice

      Thanks for stopping by Erin – I know I feel the same way – sometimes I think “why didn’t I think of that” Actually I say that a lot. Or sometimes I’ll come up with an idea and then Google it – everybody in the world has already done it – haha – guess I’m average in the creativity department!

      Reply

  12. Valerie Williams

    The coconut pie is the best and easiest pie to make. I bake it all the time but I only use one cup of sugar and I do use sweetened coconut. I think you will no longer find it too sweet. This is my go to bake sale pie… Easy and delicious!! Thanks for sharing….

    Reply

  13. Valerie Williams

    I bake this GREAT pie myself and maybe you are right about it being too sweet. I only use a cup of sugar and I use sweetened coconut. It surprises people with the sweet buttery taste…. . Everyone should bake this pie and it's so quick and easy. This is my bake sale go to pie….

    Reply

  14. Mary

    Tricia, this pie looks incredible! How did I miss your 52 pies section before now? I LOVE seeing all of the pies at a glance. I just pinned this recipe to try soon. It sounds heavenly.

    Reply

  15. Sarah @ The Smart Kitchen

    I love the berry pie! I wouldn't have minded about it not setting up, as I'm not a big fan of crust and would just want to eat the filling with a spoon anyway… :)<br /><br />The coconut cream looks amazing, of course, as well.

    Reply

  16. Hungry Jenny

    Hi Tricia<br /><br />Loving the cute little pastry flowers around the crust of your berry pie, so creative! As for the soupiness, did you leave the pie to cool for a couple of hours? It should continue to set as it cools. <br /><br />Failing that, perhaps try tossing the berries in some of the sugar beforehand to help avoid too much juice oozing out as the pie bakes, or maybe add more cornstarch

    Reply