French Coconut Pie

So, here’s the deal. You ever taste something that makes you stop mid-bite and go, “Why in the world have I not been making this my whole life?” That’s French Coconut Pie. It ain’t fancy, it ain’t complicated—heck, it barely needs more than a bowl and a whisk—but man, it’s good.

Now don’t get hung up on the “French” part. Nobody really knows why it’s called that. It’s one of those Southern pies that shows up at church potlucks and Thanksgiving tables, and always disappears before the pecan pie even gets noticed.

What Is It Exactly?

French Coconut Pie is sweet, rich, and kinda chewy. It’s got a crackly top, custard-like inside, and toasted coconut all through it. Think of it like a coconut macaroon and a custard had a baby. That’s pretty much it.

It’s not like those coconut cream pies that need stovetop cooking and a ton of steps. Nope. This one’s a mix-pour-bake situation. Even your cousin who burns toast could probably pull this off.

Quick Info

• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: About 1 hour
• Serves: 8

What You’ll Need

Here’s what goes in it:

• 1 unbaked 9-inch pie crust (store-bought works fine, nobody’s judging)
  
• 1½ cups sugar
  
• 1 cup sweetened shredded coconut
  
• 3 large eggs
  
• 1 tablespoon white vinegar (trust the process)
  
• 1 teaspoon vanilla extract
  
• ½ cup (1 stick) melted butter
  
• A pinch of salt
  

That’s it. No mixers, no water baths, no stress.

How To Make It

1. Preheat your oven to 350°F.
   
2. In a bowl, toss in the sugar, coconut, eggs, vinegar, vanilla, melted butter, and that little pinch of salt.
   
3. Whisk it all together. You don’t gotta go crazy—just mix until it’s smooth and kind of thick.
   
4. Pour that right into the pie crust.
   
5. Bake for around 45 to 50 minutes. You’ll know it’s done when the top is golden and the middle jiggles just a little bit.
   

Let it cool before slicing. It sets as it cools, and trust me, it’s even better the next day—if it lasts that long.

Why People Love It

This pie hits that sweet spot between simple and unforgettable. You got the crispy edges, the chewy coconut, and a custard base that’s just rich enough without being too heavy. Folks who “don’t like coconut” even end up going back for seconds.

It’s the kinda recipe that gets passed down without any written card. Your grandma probably made it, or someone’s grandma anyway. And now it’s your turn.

A Couple Tips (if you’re into that)

• Don’t skip the vinegar. It balances the sweetness and gives the filling just a little something extra.
  
• You can use unsweetened coconut if you’re not into super sweet desserts, but the sweetened stuff gives it that classic texture.
  
• Store it in the fridge, covered. You can warm up slices in the microwave or eat ‘em cold. Either way? Still bomb.

FAQs for French Coconut Pie Recipe

What is French Coconut Pie, and how is it different from regular coconut pie?

French Coconut Pie is a classic Southern dessert that’s rich, sweet, and full of coconut flavor. Unlike a cream-based coconut pie, this version has a custard-like filling made with eggs, sugar, butter, and sweetened shredded coconut. It bakes into a golden, slightly chewy top with a soft, custardy center — almost like a macaroon-meets-custard in a pie crust.

Do I need to use sweetened or unsweetened coconut?

Sweetened shredded coconut is the traditional choice for French Coconut Pie. It adds both flavor and texture, plus helps give the pie that signature chewy top. If you only have unsweetened coconut, you can use it, but you might want to add a bit more sugar to the filling to balance things out.

Can I make this pie ahead of time?

Absolutely! French Coconut Pie is a great make-ahead dessert. It actually tastes even better after it’s had time to cool and set completely. You can bake it a day in advance, let it cool to room temperature, then cover and refrigerate. Just bring it back to room temp before serving, or warm up individual slices if you like it a little toasty.

Do I need to pre-bake the pie crust?

No need to blind-bake for this one! Just use an unbaked pie crust (store-bought or homemade), pour the filling in, and bake it all together. The custard filling thickens as it bakes, and the crust cooks up beautifully without any extra steps.

How should I store leftovers, and how long do they keep?

Store any leftovers covered in the fridge. The pie will keep for about 4–5 days, though it’s usually gone way before that! You can enjoy slices cold, at room temp, or pop them in the microwave for a few seconds to bring back that cozy, just-baked feel.