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.
