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.
Servings: 8
Calories: 389kcal
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.
Nutrition
Serving: 8g | Calories: 389kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 157mg | Potassium: 107mg | Fiber: 1g | Sugar: 31g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg