French Coconut Pie is actually not French at all, but it’s a classic Southern American dessert. My first time I had a bite, it became my family’s favorite.
My brother had married a southern belle, and her mother was such a great cook. She made fried pork chops, gravy, and grits, but nothing compared to dessert. It was called a French Coconut Pie, but no one that I knew who was French ever had coconut pie. I thought how strange to be called such a thing when most French people don't even know how to make any type of pie, now times have changed, but it's not common.
The name, French Coconut Pie, likely gets its “French” label from the use of custard-style filling, which resembles old-fashioned French custards. But the recipe itself — coconut, sugar, eggs, butter, and sometimes buttermilk is deeply rooted in Southern U.S. baking traditions, especially in states like Georgia, Alabama, and Tennessee.
And here we have it, it could have been French because did you ever hear of Tennessee French? Let me give you a little history. In the 1800s–early 1900s, some French Canadian families moved down into the U.S. South for timber work, railroad work, and Industrial jobs. A few settled in Tennessee and maintained French at home for a generation or two. Then, many families from Louisiana (Cajun or Creole French speakers) moved into West Tennessee, Nashville, and Memphis, also for work.
Today, French and Haitian Creole are about 15,200 of the population in Tennessee, according to the 2023 ACS data. So I think I have solved the mystery to the name of this coconut pie, now let's get to it!
How to Make a French Coconut Pie
This French Coconut Pie, made with shredded coconut, butter, and eggs for a sweet, custard-like filling baked in a buttery pie crust. This easy recipe delivers rich flavor, a lightly chewy texture, and a nostalgic homemade taste that is perfect for holidays or any coconut lover looking for a quick, delicious dessert.
Ingredients
1 unbaked 9-inch pie crust or a pie shell bought
1 cup granulated sugar
½ cup unsalted butter, melted
3 large eggs
1 cup sweetened shredded coconut
½ cup buttermilk or whole milk (the signature Tennessee twist)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
How to Make
Preheat the oven
to 350°F (175°C).
Prepare the pie crust
Place the unbaked crust into a 9-inch pie dish and crimp the edges.
Mix the filling
In a large bowl, whisk together the sugar and melted butter. Add the eggs one at a time, mixing well after each addition.
Stir in the coconut, vanilla, flour, milk, and salt until fully combined.
Fill the pie:
Pour the mixture into the unbaked pie crust.
Bake
for 45–55 minutes, until the top is golden and the center is set (a slight jiggle is okay).
Cool
On a wire rack, let the custard base firm as it cools for at least 1 hour.
Serve
Place on a pie plate at room temperature or chilled, and serve with homemade whipped cream on the side.
Tips for Best Results
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- For more coconut flavor, toast ¼ cup of coconut and sprinkle coconut on top before baking.
- Drizzle melted chocolate on top after the pie has cooled.
- This pie stores well in the fridge for up to 3 days.
More Pie Recipes to Enjoy!
As we all know in America, a pie is always served during a holiday from Thanksgiving to the 4th of July, I always find a new pie to make. I've gotten better over the years, and since bake goods have become a MONEY SAVER to still enjoy. I hope you enjoyed our journey today in exploring a Tennessee French Coconut Pie. Until next time, my beautiful friends, as my quest for the perfect bite continues!
French Coconut Pie
Ingredients
- 1 unbaked 9-inch pie crust or a pie shell
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 3 large eggs
- 1 cup sweetened shredded coconut
- ½ cup buttermilk or whole milk the signature Tennessee twist
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the filling In a large bowl, whisk together the sugar and melted butter. Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut, vanilla, flour, milk, and salt until fully combined.
- Fill the pie by pouring the mixture into the unbaked pie crust.
- Bake for 45–55 minutes, until the top is golden and the center is set (a slight jiggle is okay).
- Cool on a wire rack, let the custard base firm as it cools for at least 1 hour.
- Serve the pie on a plate at room temperature or chilled, and serve with homemade whipped cream on the side.
Notes
- Tips for Best Results
If the crust edges brown too quickly, cover them with foil halfway through baking. - For more coconut flavor, toast ¼ cup of coconut and sprinkle coconut on top before baking.
- Drizzle melted chocolate on top after the pie has cooled.
- *This pie stores well in the fridge for up to 3 days.
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