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!!!
Watch video how to make it
Ingredients:
You will need the following ingredients to make this coconut pie.
- pie shell-
- eggs
- sugar-Use white sugar. Do not substitute with a different sugar.
- white vinegar-Do not skip this ingredient. It balances the sweetness, but you do not taste it.
- vanilla extract-I prefer real vanilla extract over the imitation vanilla extract.b
- butter-Do not substitute with margarine.
- salt
- shredded coconut flakes-Use sweetened shredded coconut flakes. I have accidentally grabbed unsweetened shredded coconut and used it. It still turned out delicious. However, the sweetened shredded coconut flakes will taste the best in this pie.
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!
Also post your picture of your pie on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Deliciously Fresh and Easy French Coconut Pie Recipe
Ingredients
- 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
Instructions
- 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.
Devon
Divinely delicious and the directions were great and easy to follow. Enjoyed this recipe.
Bonnie Crim
I’m making it again for the umpteenth time. I’ve never had so many compliments on a pie. Absolutely, the best pie, I’ve ever made. Ladies, the way to a mans heart, is with this pie!
Katie Crenshaw
It should if you wrap it up very tight.
Carolyn
Does this pie freeze well? I want to prepare for a bake sale in advance.
Susan
How have I not discovered this amazing recipe before? It's ridiculously good. My crust burned a bit on the first try so I'm going to use your tips about covering it for the next one.
Bonnie crm
I’m making 2 pies for the second time. I just felt that it needed a little more coconut, so for 2 pies I added one half more cup of coconut to the doubled recipe. The previous pies were amazing. I’m salivating as I write this.
Pavani
That is such a delicious looking coconut pie. Love the crunchy top and I am with you on eating handfuls of sweetened coconut - love that stuff!
Katie
I don't cover the crusts, but if you notice the crust getting too cooked, you can cover the edges with tinfoil. Amazon even sells a tool that just covers the pie shell crust edges to protect it from getting too dark. It is called pie shell protector. I don't seem to have that problem when I cook mine... My pie just browns a little more on the darker sides, but not in a bad way.
Andria
I’ve made this for years and the crusts always too dark and sticks to pan but we done care because we like the crunchy gooey ness. Do I have to cover the crust or lower rack? Family favorite
Katie
Dolly, you use a 9 inch pie shell.
Katie
It won't change the taste either way, so it is a matter of personal preference. I have used both.
Dolly Smith
Is it 1 9 inch pie crust? Or 19 inch pie crust? Where do it get a 19 if it is indeed 19 inch.
Brit
This sounds so incredible! I’m planning on making it for Thanksgiving, and I’m wondering if I should use salted or unsalted butter?
Katie
Yes. Just wrap it in tinfoil or Saran Wrap and put it in the refrigerator. Set it out an hour to room temperature before serving or warm it up in the oven long enough to room temperature. It is best served at room temperature.
Donna
Can you make this ahead of time? If so how do you store it?
Lisamc
Doubled the recipe and glad I did...
yum.
Easy Peasy Pie and yet so very good. Can't believe I have never come across it before. Used 1tbs vanilla and 1tbs coconut extract!
2nd pie will be a great treat tomorrow night for small group!