This french coconut pie recipe has a crackly, sugary crust with a wonderfully gooey vanilla and coconut center.
It is sinfully good and only takes a few minutes to prep for baking and is easy to make.
However, it tastes like it took a lot of work and effort. It is AMAZING.
I love EVERYTHING about this pie.
In fact, it could be my favorite of pies…The different textures of a light crackly crunch topping and a gooey center… the perfect balance in flavors of butter, vanilla, sugar, and coconut…
I mean it is just INCREDIBLE!!!
It is also easy. So easy in fact, that I always double it and make two.
It takes about 10 minutes of prep and one hour in the oven. How great is that?
If you give that second pie away to someone special, they will absolutely adore you!!!
What is the difference between French coconut pie and coconut cream pie?
Besides featuring the flaky coconut as the main ingredient, French coconut pie and coconut cream pie are COMPLETELY different.
I love both. However, French coconut pie is similar to a chess pie because of the crunchy crackly top crust.
It is always baked. The filling is a thick, rich, gooey, sweet coconut center.
It is typically served at room temperature.
A Coconut Cream Pie is a custard based pie. It typically has mounds and mounds of whipped cream on top.
It has a light, custard, creamy coconut filling. It is always served cold.
Do you use sweetened or unsweetened coconut when baking?
Have you ever taken a bite of unsweetened coconut before cooking with it?
It is often chewy, dry, bland, and not that good....
However its sweetened version can be eaten by the hand fulls.
Shredded sweet coconut flakes taste like candy. But which do you use when baking? Particularly in a very sweet pie?
Typically, you would use sweetened coconut in any baking recipe that asks for shredded coconut. Unless stated otherwise, the author assumes you will use sweetened coconut. The unsweetened coconut is perfect for savory recipes.
This French Coconut Pie recipe is super sweet. I love it just as it is.
However, if you wanted to cut just a little of the sweetness, or if the unsweetened coconut is all you have on hand (and you don't want to make another trip to the store) the unsweetened coconut will not make much of a difference in the flavor.
You are perfectly fine using the unsweetened shredded coconut.
Do you need to refrigerate the French Coconut Pie?
You do not need to refrigerate French Coconut Pie.
There is enough amount of sugar in the recipe to store it at room temperature for up to 3 days. (However, it will never last that long. Little elves eat in the night if you do not!)
If you prefer to eat it chilled, however, you can store it in the refrigerator. Leave it out 30 minutes to warm to room temperature before serving.
Can you it?
You can freeze the pie with no problem. Cook it according to directions. Wrap it in saran wrap really well and seal it air tight. Thaw it completely before serving. It is best served at room temperature. Once thawed, leave it out 30 minutes to warm to room temperature before serving.
Why do you add vinegar to a Chess Pie?
This French Coconut Pie is a flavor version of a chess pie.
Chess pies require a lot of sugar. The sugar makes the crackly crust and the gooey center.
The vinegar acts as an acid to balance some of that sweetness.
You will not taste the vinegar in the pie.
If it was a lemon chess pie, the lemon juice would replace the vinegar, but have the same effect.
Do you love coconut as much as me? Then check out my other coconut inspired recipes:
- Coconut Cream Poke Cake
- Rice Cooker Coconut Rice with Lime and Cilantro
- Pina Colada Rum Jello Shots
- Ambrosia Fruit Salad
Also, my friend Dawn, from Girl Heart Food has a lovely Baked Coconut and Lemon Donuts recipe. My friend Karrie, from Tasty Ever After has a delicious Coconut and Caramelized Pineapple Popsicle recipe! YUM!
If you liked this French coconut pie recipe, please leave me a comment and tell me how it went. I would love to hear back, and so would my readers. xoxo!
Deliciously Fresh and Easy French Coconut Pie Recipe
- 9 in pie shell
- 3 eggs
- 1 ½ cup sugar
- 1 tbs white vinegar
- 1 tbs pure vanilla extract
- ½ cup butter melted
- pinch of salt
- 1¼ cup shredded coconut flakes
- Preheat oven to 350.
- Beat 3 eggs in a large mixing bowl.
- Add 1 ½ cup sugar, 1 tbs vinegar, and 1 tbs vanilla to beaten eggs. Mix well.
- Slowly pour in melted ½ cup butter.
- Add in pinch of salt. Mix egg mixture.
- Add 1 ¼ cup shredded coconut flakes to egg mixture and mix well.
- Pour coconut filling into pie.
- Cook for 50 to 60 minutes. Top should be lightly brown and crackly hard at touch.
- You can serve warm, but it is best to wait for the pie to cool at room temperature before serving.