The sweet, nutty flavor of coconut shines in this French Coconut Pie. A rich, creamy coconut custard bakes into a flaky, buttery pie crust for a dessert that’s both elegant and comforting.
This easy coconut pie comes together quickly and is delightful served plain or with a dollop of homemade whipped cream. Each bite delivers concentrated coconut flavor, with a beautifully toasted top that adds a subtle nutty note.
French Coconut Pie vs. Coconut Cream Pie
French Coconut Pie differs from a typical Coconut Cream Pie by packing in much more coconut. While coconut cream pie usually has a smooth, pudding-like filling, the French version resembles a custard with shredded coconut folded throughout. That extra coconut gives this pie a richer, more textured bite and a stronger coconut profile.
The top browns to a lovely golden color, adding a hint of toasted coconut flavor. Unlike cream pies that often need a topping, French Coconut Pie is perfectly presentable right from the oven—just slice and serve.
Why You Will Love This Coconut Pie Recipe:
This recipe is indulgent and straightforward. Using an all-butter pie crust as the base (homemade or store-bought) gives the tart shell a rich, flaky texture that complements the creamy filling. If you have a prepared crust, the pie comes together even faster.
It’s an ideal choice for last-minute holiday baking: simple to prepare and ready without a lot of fuss. The method involves only a few steps and under an hour of active time, making it approachable for bakers of any level.
Highlights:
- Simple, reliable technique
- Ready in under 30 minutes of prep
- Family-friendly and suitable for special occasions
- Rich coconut flavor with a pleasing custard texture
The Ingredients:
The filling for French Coconut Pie uses fewer than ten main ingredients. Use your favorite single-crust pie dough, or make the All Butter Pie Crust if you prefer homemade.
For the pie you will need:
- Single crust pie dough
- Shredded unsweetened coconut
- Buttermilk
- Granulated sugar
- Cornstarch
- Melted butter
- Eggs
- Egg yolk
- Vanilla extract
- Almond extract
- Salt
Let’s Make French Coconut Pie:
Follow the printable recipe card below for exact ingredient amounts and full directions. Here’s a concise overview of the process:
- Prepare the crust: Roll out the dough, fit it into a 9-inch pie dish, trim and crimp the edges, then chill the shell until firm. Blind-bake with parchment and pie weights until golden, then cool.
- Make the filling: Combine shredded coconut and buttermilk and let the coconut absorb the liquid for 15 minutes. Mix cornstarch with sugar, then combine with the coconut. Stir in melted butter, eggs, yolk, vanilla, almond extract, and salt until smooth.
- Bake and cool: Pour the filling into the warm pie shell and bake at 325°F for 50–60 minutes. Transfer to a rack and cool completely for about 4 hours before serving at room temperature.
Tips for the best results
- Mix cornstarch with sugar first: Blending cornstarch into the sugar prevents lumps and helps it incorporate evenly into the liquid.
- Substitute sweetened coconut if needed: If you only have sweetened shredded coconut, reduce the sugar in the recipe to about 1 1/4 cups to avoid an overly sweet pie.
- Storage: Serve this pie at room temperature. It can sit out for a couple of hours, but because it’s a custard-based pie, refrigerate leftovers to maintain texture and extend shelf life.
- Pan depth: Standard 9-inch pie dishes are recommended. Shallow aluminum pans may overflow because this recipe yields a full filling depth.
This French Coconut Pie is a coconut lover’s dream—rich, indulgent, and slightly toasted on top. The contrast between the buttery crust and the creamy, coconut-studded custard makes it a memorable dessert for gatherings, holidays, or any time you want a classic, comforting treat.
Some Other Recipes We Are Sure You Will Love:
Coconut Mango Panna Cotta—light and creamy panna cotta made with coconut milk and layered with tropical mango puree for a fresh finish.
Coconut Pecan Cookies—shredded coconut and chopped pecans create a delightful texture with soft centers and crisp edges.
French Coconut Pie
If you make this recipe, please leave a star rating and comment.
Pin
Comment
Ingredients
- 1 recipe for single crust pie dough
- 2 cups shredded unsweetened coconut
- ¾ cup buttermilk
- 1 ½ cup granulated sugar
- 4 teaspoons cornstarch
- ¼ cup butter, melted
- 3 large eggs
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Instructions
-
Preheat the oven to 350°F and spray a 9-inch pie dish with nonstick spray.
-
Roll the pie dough and fit it into the pie dish. Trim and crimp the edges, then chill the shell in the freezer for 15–20 minutes.
-
When the shell is firm, line it with parchment and fill with pie weights. Bake 15 minutes, remove weights, then bake another 10 minutes or until golden brown. Transfer to a cooling rack.
-
Reduce the oven temperature to 325°F.
-
Combine shredded coconut and buttermilk in a bowl, cover, and let sit 15 minutes so the coconut absorbs the liquid.
-
Stir cornstarch into the sugar, then add to the coconut mixture.
-
Add melted butter, eggs, egg yolk, vanilla, almond extract, and salt. Stir until combined.
-
Pour the filling into the warm crust and bake 50–60 minutes at 325°F.
-
Cool the pie on a rack for about 4 hours, then serve at room temperature.
Notes
- Mix cornstarch with the sugar first to avoid clumping and to ensure a smooth filling.
- If using sweetened shredded coconut, reduce the sugar to 1 1/4 cups to balance sweetness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate & comment below!