October 23, 2022

French Coconut Pie

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French Coconut Pie boasts an unrivaled symphony of textures and tastes. From the first velvety bite to the last delectable crumb, this pie promises to transport you to a realm of pure culinary bliss. The abundance of luscious coconut flakes adds a satisfying crunch, perfectly complementing the smooth and creamy custard that envelopes your palate. And let’s not forget about the crust – a true masterpiece of flakiness that serves as the foundation for this culinary marvel.

This slice of French heaven is not only a treat for your taste buds but also a feast for the eyes. Its golden hue beckons with an irresistible allure, tempting you to dive into its exquisite depths. Whether you choose to savor it on its own or pair it with a dollop of whipped cream or a scoop of velvety vanilla ice cream, French Coconut Pie guarantees an extraordinary dessert experience.

This French coconut pie recipe is perfect for both expert bakers and beginners alike. The short prep time and easy instructions make it an accessible weeknight treat. The end result is a pie with a custard-like filling and a magical crackled crust that forms naturally as it bakes. Even people who don’t love coconut are won over by the sweet coconutty flavors.

So, why wait to embark on this culinary voyage? Treat yourself to a slice of French Coconut Pie today and allow yourself to be enchanted by the flavors of France. Indulge in this unforgettable delight and savor the essence of tropical paradise with every mouthwatering bite. Bon appétit!

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Dessert, French, Pie

Cuisine French

Ingredients

1-1/2 cups sugar
3 eggs
2/3 cup buttermilk
Dash of salt
2 teaspoons vanilla bean paste
1/2 cup butter 1 stick, melted
1-1/3 cups flaked sweetened coconut
1-9 ” pre baked pie crust

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the eggs with a wire whisk. Whisk sugar into eggs, until smooth. Add vanilla. Stir in buttermilk, salt and melted butter. Mix well and add coconut, mix well. Pour into pre-baked pie crust. Cover the crust edge with a pie ring to prevent over browning.(I use a silicone ring)
Bake in preheated oven for 1 hour or more until set. After 45 mins, cover lightly with a sheet of foil to prevent browning on top too much.
Let cool on wire rack. Refrigerate