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Rich and custardy French Coconut Pie
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!
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
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.
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.
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!
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
- Coconut Macaroons
- Coconut Key Lime Bars
- Chocolate Coconut Balls
- Coconut Key Lime Meltaways
- Apricot Coconut Balls
- 7-Layer Magic Cookie Bars
Thanks for PINNING!
French Coconut Pie
Ingredients
- 3 large eggs room temperature
- 1 large egg yolk (reserve white for brushing on crust)
- 1 ¼ cups granulated sugar (275g)
- â…› 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
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!
Charles C
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.
Tricia Buice
Thanks for the feedback Charles.
Madge McGee
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.
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!
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.
Tricia Buice
I am so sorry you’re sick Linda. I have been too and it’s no fun. I’m anxious to hear how it turns out if you do make it. Thanks for commenting!
Theresa
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.
Tricia Buice
Thanks for trying this pie Theresa! So happy you enjoyed it. Love your adjustments, too 😉
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 !!!!
Tricia Buice
Thanks for trying this pie Barbara! Have a wonderful Christmas 🙂
Sally
Should the pie crust be thawed before cooking??
Tricia Buice
Hi Sally. If you’re using a frozen pie crust, be sure to follow the instructions on the package. I don’t use frozen pie crusts typically as I usually make my own. I would think it needs to thaw in the refrigerator before using. Good luck and enjoy!
Sally Phelps
Ok, thank you!!
Margaret
Do I need to refrigerate the French coconut pie. It’s so good at room temperature
Tricia Buice
Hi Margaret. For longer storage I would refrigerate and set out at room temperature 30 minutes to 1 hour before serving. Otherwise this pie should be eaten within a few days. Enjoy!
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
Tricia Buice
Thank Kitty! I use tapioca all the time in fruit pies. Cornstarch works well sometimes, too.
Hellen Mills
Best pie ever.
Making 3 today.
Orders for Mothers Day.
Tricia Buice
Outstanding! Thank you Hellen 🙂 Have a happy Mother’s Day
Bev
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!
Tricia Buice
Hope it turned out for you Bev.
Gloria Riner
I just love the French coconut pie
Tricia Buice
Thanks Gloria – me too and it’s been too long since I had a slice. Thanks for commenting!
Ruth
This is such a good pie recipe
Tricia Buice
Thanks Ruth!
Russell K. Overton
I’ve made this pie for years and love it. A variation for those that like lemon, zest a lemon and replace vinegar with equal amount of lemon juice. Add both to pie ingredients and bake as directed, so good!
Tricia Buice
Thanks for the suggestions Russell. I bet it is a tasty pie!
Teresa Noble
What happened to the sugar in the instructions?
Tricia Buice
Thanks Teresa – I updated the recipe. Enjoy
Erin @ The Spiffy Cookie
This reminds me of a chess pie but with coconut in it. How I had not thought of that is beyond me but now I must try it.
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!
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….
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….
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.
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.
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