When I want a dessert that’s rich, chewy, and filled with coconut flavor, I make French coconut pie. It’s a classic Southern treat with a buttery crust and a custard-like coconut filling that’s golden on top and delightfully gooey inside. It’s simple to mix, easy to bake, and perfect for any occasion from weeknight dinners to holiday gatherings.
Why You’ll Love This Recipe
I love this pie because it’s so incredibly easy to make—just stir everything together, pour it into a pie shell, and bake. The texture is what keeps me coming back: chewy on the edges, creamy in the center, and loaded with coconut in every bite. It’s rich without being too heavy, and it tastes even better the next day. This is one of those recipes that looks humble but always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unbaked pie crust (store-bought or homemade)
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Granulated sugar
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Eggs
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Unsalted butter (melted and cooled)
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Sweetened shredded coconut
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Milk
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White vinegar or lemon juice
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Vanilla extract
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All-purpose flour
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Salt
Directions
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I preheat the oven to 350°F (175°C) and place the unbaked pie crust into a standard 9-inch pie pan.
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In a large bowl, I whisk together the sugar, flour, and salt.
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I add the eggs and beat until smooth, then stir in the milk, melted butter, vinegar (or lemon juice), and vanilla extract.
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I fold in the shredded coconut until evenly mixed.
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I pour the filling into the pie shell and smooth the top.
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I bake the pie for 45–50 minutes, or until the top is golden and the center is set but still a little jiggly.
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I let it cool completely before slicing—this helps the filling set up perfectly.
Servings and timing
This recipe makes 8 slices.
Prep time is about 10 minutes, bake time is 45–50 minutes, and I let it cool for at least 1 hour. It’s ready to serve in about 2 hours total.
Variations
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I add a pinch of nutmeg or cinnamon for a warm spice note.
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For a citrus twist, I stir in a bit of orange or lemon zest.
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I use unsweetened coconut when I want it less sweet and more coconut-forward.
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I sometimes swap half the milk for coconut milk for deeper flavor.
Storage/reheating
I store the pie covered in the refrigerator for up to 4 days. It can be enjoyed cold or at room temperature. To reheat, I warm individual slices briefly in the microwave or let them sit out to soften. I don’t freeze this pie—the custard texture can change too much after thawing.
FAQs
What makes it “French” coconut pie?
It’s more of a Southern American tradition—the name refers to its simple custard base and sweet coconut flavor, not actual French origin.
Can I use unsweetened coconut?
Yes, I’ve used unsweetened shredded coconut to cut down the sweetness. Just keep in mind the flavor will be slightly different.
Do I need to blind bake the crust?
No, this pie bakes fully with the filling. I just use a good-quality crust and watch the edges for browning.
Can I make this pie ahead of time?
Definitely. I often make it a day in advance and store it chilled—it slices cleaner when cold.
Is this pie overly sweet?
It’s sweet, yes, but balanced by the eggs, vinegar, and butter. I find it just right, especially if served with coffee or tea.
Conclusion
French coconut pie is one of those timeless recipes I love to make when I want something easy, comforting, and full of nostalgic flavor. With its rich filling, chewy coconut texture, and flaky crust, it’s a dessert that always delivers—whether I’m sharing it at a gathering or savoring a quiet slice after dinner.
Print
French Coconut Pie
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 2 hours
- Yield: 8 slices
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This easy French coconut pie recipe is a Southern classic with a gooey coconut custard filling and a buttery crust. Made in one bowl with simple ingredients, it’s chewy, rich, and the perfect sweet treat for holidays or everyday dessert cravings.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1½ cups granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 cup sweetened shredded coconut
- 1 tbsp all-purpose flour
- ½ cup milk
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
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Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish.
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In a large bowl, whisk together sugar, flour, and salt.
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Add eggs and beat until smooth. Stir in milk, melted butter, vinegar (or lemon juice), and vanilla extract.
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Fold in shredded coconut until evenly incorporated.
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Pour the mixture into the pie shell and smooth the top.
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Bake for 45–50 minutes, or until the center is mostly set and the top is golden.
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Cool completely at room temperature to allow the filling to firm up before slicing.
Notes
- For extra flavor, add a pinch of nutmeg or a bit of citrus zest to the filling.
- Use unsweetened shredded coconut for a less sweet, more coconut-forward pie.
- The pie slices cleanest when fully cooled or slightly chilled.
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