This super easy Coconut Pie is sweet, buttery, and crispy. With only 5 minutes of prep! Truly one of the easiest desserts ever.
You guys. THIS PIE. Ohmygod, this Coconut pie.
If you love coconut, you have to make it. You need to make it. Honestly, even if you don’t like coconut, you should make it! It might change your mind.
I’m convinced this pie alongside my Oreo Stuffed Chocolate Chip Cookies could solve world peace.
Why is this Coconut Pie Recipe So Great?
- You only need 1 bowl to whisk everything together.
- The filling comes together in just 5 minutes.
- The inside is smooth with slight texture from the coconut, and the outside is buttery and crispy.
- A top crust is formed simply from baking.
Then you wait like an anxious kid for it to bake. And cool.
How to Make Coconut Pie
When I say this is the easiest coconut pie recipe ever, I really mean it. You literally have a handful of ingredients (7 to be exact), which get whisked together all at once, then poured into a pie shell.
Some call this an Impossible Coconut Pie because it even forms its own top crust as it bakes.
How does the top crust form?
While the inside of this pie has a custard-like texture, the top has is crackled and crispy. This happens from the coconut flakes rising to the surface as the pie bakes. Some call it the Impossible Pie
What is the Vinegar for?
This recipe calls for 1 tablespoon of white wine vinegar. Basically the acid provides a nice counterpart to the sweetness, and the chemical reaction allows baked goods to be light and fluffy. I never make this pie without it, but you can omit it if you want.
If you don’t have white wine vinegar, you can use regular vinegar or lemon juice in its place.
How to Store Coconut Pie
This pie can sit out for a day (covered with foil.) After that, it should be refrigerated. Either way, it will dry out the longer it sits and is best eaten within a couple days.
You can freeze this pie, but it’s not recommended, since it tends to be watery once it thaws out.
Sweet and sublime. I’ve made it so many times. It’s what dreams are made of!
Other Coconut Recipes
Watch it Being Made
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Coconut Pie
Ingredients
- 3 large eggs , beaten
- 1 1/2 cups granulated sugar
- 1 cup unsweetened flaked coconut
- 1/2 cup (1 stick) unsalted butter , melted
- 1 tablespoon white wine vinegar
- 1 teaspoon vanilla
- pinch of salt
- 1 9-inch pie crust ,store bought or homemade
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix all the filling ingredients until well combined; pour into the pie shell.
- Place pie on a cookie sheet and bake for 1 hour (cover crust with foil if it starts to brown too quickly, or use a crust protector – I love mine!)
- Let set and cool completely before slicing.
Video
Notes
Nutrition
Other Notes
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My new favorite pie!!
Can I substitute the milk and vinegar for plain buttermilk?
Hi Nellie! There’s no milk in this recipe. For optimal results, follow the recipe as written, since I can’t vouch for those substitutions.
So delicious! I love the topping!
Made this last night. it was so easy n it’s delicious! I had my doubts till I tasted it today! I used lemon instead of vinegar n it gives the pie a nice fresh flavor. I would have taken a picture but it’s half gone already!
I love this recipe and only used one cup of sugar and it is a little sweet. Will try with 1/2 cup next time. Very happy with results.
I wanted a quick pie for a luncheon. This is the best pie I’ve had in years. Absolutely delicious!!
Was a bomb, left my mother in law speechless. I will be making this again just to keep her mouth shut.
Very good and very easy. A little sweet for me
This is so good .. for crust I tried using your moms recipe on you tube .. that was fantastic!!!
In Denmark we have the coconut in small bags. I think they are a bit dry instead the real coconut. Anything I can do to make them not so dry??
Excellent, but very sweet. I cut the sugar by 1/4 cup next time I will only use 1 cup sugar. I sprinkled it with a little cinnamon. My husband had two big pieces.
Five stars for excellent coconut pie. I prepared exactly according to the recipe. Thank you very much for the perfect recipe.
Can I freeze the french coconut pie if I need ti make more than 5 for my guests
Hi Sharon – custard and cream filled pies (like this one) do not freeze as well as fruit filled pies. When they thaw out, they tend to be watery. So, for optimal results, no. However, you can always try it!
Does this pie need to be refrigerated?
It can sit out for 1-2 days, then I would suggest covering it and refrigeration.
What is the brand name of your crust protectors. …. there’s multiple silicone ones on amazon. ….not sure what’s your choice ?
I have this one in both 9 and 10″ – https://amzn.to/3eJEb2x
I’m not a coconut fan, but my husband loves coconut in anything. I made this as a surprise for him. I used a graham cracker crust because that’s what I had on hand. It came together in no time and baked in about 50 minutes. This pie is ‘da bomb’. My husband liked it, but I loved it! Thanks for this amazingly easy and delicious pie. I will be making it again.
Any substitute for white wine vineger. What else can i use if i dont have white wine vineger?
regular vinegar or even lemon juice would be fine.
Hi can i subs unsweetened coconut flakes to dessicated coconut?
unsweetened flakes would be fine.
Thank you dear , quick question i have a dry coconut flakes in my cupboard is it the same as unsweetened coconut flakes?
Probably, but to be certain I’d need to see a photo of the bag. The coconut flakes should sort of look like rice and not large flat flakes.
I always use lemon juice, it gives just enough acidity to cut down sweetness a little!
What the vinegar for ?
Here’s a short article about it, but basically the acid provides a nice counterpart to the sweetness, and the chemical reaction allows baked goods to be light and fluffy. I never make this pie without it, but you can omit it if you want.
http://bakingbites.com/2008/08/using-vinegar-in-baking/
I bought a pie crust at WM. Do you remove the tin foil from the crust before baking ?
You mean the foil tin that the crust is placed in and then frozen? You do not remove that.
Thanks.
OMG THIS WAS LIKE HEAVEN DELICIOUS THANK YOU
This sounds delicious….. I will had a think layer of Raspberry jam on the bottom before adding in the Coconut. Maybe then reduce the amount of sugar.
Will let you know how it turns out.
Thank you.
Not a big fan of pie crust think you could use gram cracker crust instead?
No crust coconut pie using Bisquick. Way easy and oh so delicious. I’m not a fan of pie crusts either.
I made it with blackberry jam on the bottom cut the sugar in half and use sweetened coconut it came out absolutely awesome
Just made using the 1/2 sugar 1/2 Splenda. Added a little more coconut. Wonderful!!!!
Just finished a slice of this absolutely delicious pie, thanks for posting.
Can you please tell me if this pie has to be refrigerated after it is made?
It can sit out for a day (covered with foil.) After that, yes, it should be refrigerated. Either way, it will dry out the longer it sits. Best eaten within a day.
Do have recommendations for making this recipe vegan. You know refined coconut oil instead of butter, things like that.
Hi Cathy – I’m not familiar enough with a vegan diet do recommend anything with proven results, sorry.
Sure You can use coconut oil instead of butter, the taste is wonderful!! And you can use less sugar
Omg! This is the best coconut pie,! The crispy coconut on top is to die for!! I followed the directions.
Found this recipe on Pinterest yesterday and as luck would have it I had all the ingredients. My family loves coconut! This pie was AMAZING. I’m making another one today. Thank you for such a wonderful recipe!
I made this last night and it was very good and we had it a bit warm because we couldn’t wait for it to cool fully, and it was late. Perhaps a bit too sweet for me (and I love sweets) so I’m wondering two things: If I cut out the extra 1/2 cup of sugar is that too drastic? Or, if I use sweetened coconut and cut the sugar down to 3/4 of a cup would that do the same thing?
cheers!
I used salted butter and it turned out great. I just omitted the extra salt.
I still don’t recommend it :) For optimal results, use unsalted.
Made the pie today. Used all the ingredients it called. The pie has a very good taste. Just 1 stick of butter seems a bit much. It was very buttery! I think 1/2 stick is plenty.
Hi Amy, is there an alternative to the white wine vinegar? Thanks
Regular white vinegar, rice wine vinegar, or champagne vinegar should all be fine since it’s such a small amount. Just don’t use apple cider vinegar.
Just wondering, what is the purpose of the vinegar ?
Basically the acid provides a nice counterpart to the sweetness, and the chemical reaction allows baked goods to be light and fluffy. I never make this pie without it, but you can omit it if you want.
This pie looks so delicious that I would like to make it for Thanksgiving. Have to ever tried freezing this pie?
Hi Debbie! That’s a great question. I actually never tried to freeze it. I always make it with the intention of serving it the same (or next) day. My concern would be, as the pie defrosts you will end up with excess liquid because of any air pockets and/or softening of the top, which is buttery and crackly on top. I have heard people successfully freezing Chess pie, though, which is sort of similar to this. I would suggest doing a test run before Thanksgiving. Worst case, you have a pie to eat!
What is a “cheese pie”? Do you mean chess pie?
yes :)
Do you need glasses ;)
This pie freezes AMZAZINGLY well! I used to bake 20 at a time for the freezer – baked in late April for summer when it is too hot in Texas to bake……I was a ranchers wife and HAD to have pies ready for the ranch hands – this one was always a hit!
Do you use the pie crust raw or do you pre bake it?
Hi Laura – I always use the pre-made frozen Pillsbury crust and don’t pre-bake. However, on the packaging it does say to bake for 11-14 minutes prior to filling. If you’re using a homemade crust, it would probably be best to pre-bake for a little bit, but then watch those edges closely (or cover) when cooking the pie.
Do you cook the pie crust straight from frozen or defrost it first?
straight from frozen, but either would work.
Made this for husbands birthday this weekend. He is absolutely in love with coconut. It was delicious! He said he wanted it for his birthday every year from now on! Our 2 year old daughter loved it too. Made a little homemade whip cream for it and it paired perfectly!
So happy to hear it, Katie!
I pinned this the other day and finally made it today and it was fabulous!!! Creamy, rich, not so sweet it made my teeth hurt and absolutely delicious. My husband took 1 bite and said “Oh, my” (that’s a HUGE compliment). I grew up eating coconut cream pies with meringue and a lot of really delicious pies because my mom, her sisters, my cousins, my sisters and sister-in-law and pretty much every female I knew baked well and frequently. This pie ranks up there with the best of the best, definitely a keeper! Thanks so much for sharing!
This comment makes my heart so happy, Shannon. Thank you!
Are the eggs large eggs?
Yep!
thank you
I’m allergic to coconut is there any other alternatives that can be used instead?
Sorry to hear that Jennifer. I don’t know of any. Maybe Google for substitutions? But keep in mind that coconut is the main ingredient in this pie and I can’t vouch for results using anything else. I would simply suggest finding a different pie to make. Good luck!
I doubled thos and put in in a deep dish pilsbury crust. How ling do I bake it at 350 after doing that
Hi Abby – what do you mean, you doubled it? You mean the ingredients? In the one pie crust or two? I’ve never done that, so I don’t know how to answer this. The recipe I have posted here bakes for 1 hour as listed in the directions.
How about a pecan pie instead. Similar ingredients .
I’ve made this pie a gazillion times and use pecans in place of coconut when we want a pecan pie. Chcolate chips are good with the pecans as well. This pie is delicious any way you make it.
Use cooked spaghetti squash – really! Equal ratios
I would like to know what you put on top of pie do you add another pie crust or is it coconut?
Hi Nancy – there’s nothing on top of it. That’s how it looks after baking.
Can you use Splenda instead of sugar?
Hi Steve – I’ve never made it with anything other than real sugar, so I couldn’t say what the results would be.
This is a wonderful and easy recipe. I have never liked coconut cream pies, but I have always loved this type of pie, I had looked for this recipe for years finally coming across it,,, Its wonderful,,,,, Easy to make and my 84 year old father loved it,
Try painting the crust with melted dark chocolate before filling.
Holy cow! I’ll have to try that!
Then it would be a Almond Joy Pie. sounds good.
How much is one stick of butter please. Notice this in a lot of recipes. Not helpful to our jolly metric system in Australia..Sorry.
Hi Jean – 1 stick is equal to 1/2 cup.
One stick of butter contains 8 Tablespoons, or it also equates to
1/4 of a pound.
does that help?
It’s about 100g
I made it exactly how it is written and it is absolutely amazing!
It is my father in laws favorite pie now and I have to make him one for every special occasion. Thanks for a great recipe!
Hi Amy,
I just want to tell you how happy this pie makes me. Growing up in the south my grandmother made the most amazing coconut pie. She died in 2001 and I thought I’d never have it again since no one in the family knew how she made it…..until I made this 3 years ago! It tastes just like hers! Even my mom thinks so! Thanks so much for helping me hold on to some of those wonderful memories of my grandma!
This makes me so happy, Jill. For many reasons. Thank you for taking the time to come here and tell me!
Hi Amy,
Sounds soooooo delicious. Do you think I could cover the bottom of the pie shell with raspberry jam, then add the coconut mixture ? Would I have to pre cook the pie shell. My husband loves those coconut tarts you see on buffets with Rasberry bottoms and coconut tops. OMG My mouth is water just thinking about that pie. How much jam do you think I should use. I’m going to make it anyway, with or without the jam no matter what.
Thanks in advance for your expertise. Marly
Hi Marlene! Raspberry jam does sound delicious! But this pie is absolute perfection as is, so I’ve never tried to alter it. You could try maybe 1/3 cup? Too much and the crust could get soggy. No need to precook. I can’t vouch for the results, though. Make sure you report back!
Maybe try to marble the jam into it…?
How do I store this pie after baking it? Refrigerate or no? Baking it now, please reply!!!
Hi Meranda – I don’t ride my email on the weekend, sorry! You can let it sit out for a day. After that I would definitely refrigerate it, covered. It will keep for a few more days, but will eventually dry out. Enjoy!
Tasty but so sweet.
I used unsweetened coconut. Still the pie was very sweet. Next time I will reduce the sugar by half hoping it doesn’t alter the texture. I might add more coconut.
I made my own pie dough, (recipe from my French mom).
Over all a delicious dessert.
Merci beaucoup!
I saw a recipe to make a pie crust out of coconut. Could you use this instead of the regular pie crust?
Can’t see why not – try it!
Looks like a coconut version of vinegar pie, which uses apple cider vinegar.
With fresh whipped cream it’s one of my favorite desserts!
My grandma made a delicious lemon coconut pie. I’m wondering if the vinegar could be substituted with lemon juice and if it would be enough to give it a lemon flavor and if it would change how it sets?
The only thing bad about this pie is that you will want to make it often, which might be bad if you are trying to lose weight. It is easy,and it’s the best coconut pie ever! Thank you for sharing the recipe.
Hahahaha, right??? Couldn’t agree more. Thanks, TP!
So I made this pie for our local pie contest, and WON! Thank you. I used a butter crust, reduced the sugar to 1 cup, and made sure it was a heaping cup of sweetened coconut flakes. And I was a little liberal with the vanilla.
This is the most delicious pie I’ve ever eaten. If you use sweetened coconut, cut your sugar back to one cup. I can hardly wait to cook this pie again. It is wonderful!!.
this pie looks so delicious, i really like coconut, will bake this tomorrow, I’m sure it will be great!
I have made this pie many, many times and love it.. I am a huge coconut fan.. However, I find if you use sweetened flaked coconut, you need to cut the granulated sugar back to 1 cup.. Great recipe.
I have not made this pie but it looks a lot like a Lemon Chess pie that I make and I doctored it up by adding coconut.
i readly love you’r coconut pie
Thanks, Barbara! It’s one of my favorite desserts!
Hello! This looks delicious!! However I live in Spain where Pillsbury is non existent… do you think this could be done or modified for puff pastry? What kind of adjustments would you make? Perhaps turnover or handpie style…?
HI Ann – I wouldn’t make this with puff pastry, but you could make your own homemade pie crust. Not as quick and easy, but definitely worth the time!
Just saw this and you definitely can use puff pastry for the crust. I have done it, all you do is prick the bottom of the puff pastry, brush with a little egg wash, then blind bake crust for about 5 to 8 minutes at 400 F. After that add the ingredients and bake as directed. Hope that helps someone as I did it a few years back and it worked!!
Made this today. Delicious!! So easy and looks pretty too-
I can’t wait to make this, I remember this as a kid as we are a French family :)
this recipe looks wonderful I am going to try it this week end.
I made this pie twice during holiday season and it was met with rave reviews each time. So easy and so incredible. I cut the sugar to 3/4 cup and it didn’t seem to lose anything. Thanks, Amy, for my new standby.
Twice? You’re my new best friend. HA. I never get tired of this pie – so glad you loved it, too!
This pie freezes well. I made it ahead to serve for Christmas. Of course I had to test a piece before I served it to anyone.
Well, of course. HA! Good to know…thanks, Cheryl!
Great pie. And, it’s even better with a homemade butter crust ( that does increase the prep time as well as work your nerves, but it’s worth the effort). I did add a bit of almond extract as well. However, I forgot the last half cup of sugar, but the pie was still awesome.
Can this coconut pie be frozen for future use?
Hm. Not sure, Cheryl. I’ve never made it ahead of time to freeze…and it never lasts long enough for left overs. Since there’s no cream, it might work. Try it!
Made this yesterday. It was SO easy and SO delicious. There’s nothing left so I’m making another one today! Thank you for such a wonderful recipe!!
Wow! Was that easy and delicious!!!
Haha! YES. It’s the best. So glad you enjoyed it!
Thank you for the quick response!
I’m confused! Is it white vinegar or white wine vinegar?
It’s just regular white vinegar, but honestly, I’ve made it with white wine vinegar, too and I can’t tell the difference. Delicious either way!
Can you use any type of pie shell?
Hi Rhonda – you mean another brand, other than Pillsbury? Yes.
I just made this pie. OMG is it good! Too easy to make. Should the leftovers be refrigerated?
Right??? I LOVE this pie! So glad you did, too. Yes, keep it refrigerated :D
Made this pie last night! It was the best coconut pie ever! Making one today to take to work tomorrow! Yummy!
Awesome, James!
Hi Amy! This recipe was so simple that I actually doubted that it was going to come out as good as it looks. I also used 1/2 c. Country Crock since I did not have a stick of butter and turned out FANTASTIC! Thank you for this recipe!
Oh, I know! I keep this one in my arsenal at all times. It’s so good and easy. So glad you enjoyed it!
My mom made this for years. We always called it toasted coconut pie. Very yummy. Still one of my favorites.
Hi, just wondering what type of sugar you mean, caster or granulated – I live in Ireland. Do you mean plain vinegar you put on chips (fries) or white wine vinegar?
Hi Lorna – granulated sugar and white wine vinegar. Enjoy!
In another reply you stated plain whit vinegar. Here you are stating white wine vinegar. ????
You can use either. I always have white wine vinegar on hand, so that’s what I use.
I’m curious if you have to use sweetened coconut or not. I don’t like buying that “processed” coconut off the shelf. I buy shredded coconut in the produce department.
HI Debbie – you can use either, actually. The sweetened will just make it…more sweet :) However, I use the unsweetened. Enjoy!
I think you forgot the milk. I use ether the vinegar and milk or 1/4 cup of buttermilk
Nope, didn’t forget anything. I’ve made this pie a hundred times…always comes out fabulous :)
I’m not a creative cook. Follow a recipe to the T (not sure where that phrase comes from). So, most everything I make turns out pretty good, so says my hubby and sons-in-law. Going to make this pie today for my daughter who just gave birth to my first grandson. Need to know if the pie crust needs to thaw before filling it.
Thanks!
Hi Deborah – no, you do not need to thaw it first. And congratulations!
Thanks! I’m not good at baking, but I will give it a try and let you know the results.
It truly doesn’t get an easier than this pie, I promise. Enjoy!
Well, it was a hit! I even took pictures and posted them on FB so my friends could see that there is still hope for me. Thanks for the recipe, will be making it again, and again and again!
Forgive me please, but why vinegar?
Do you think that could be replaced with fresh squeezed lemon or lime juice?
Honestly, I have no idea! I know that acid is included in baking a lot of times to react with baking soda to produce carbon dioxide and give those batters a lift as they bake. But this recipe doesn’t even have baking soda. You can’t even taste the vinegar – I’ve made this pie more times than I can count and I never deviate from it, so I would just stick with the it.
This pie is AMAZING!!!! My mother used to make a coconut custard pie that was to die for, but I have to say this one is so much better.
this was awesome! not a crumb left. and way too easy…i might make it too often. lol. thanks for a fantastic recipe!
You should apologize for that comment about greeters. I know people from Sams club whom have that job and work it each day with pride. Trying for funny? Missed the mark. But I did pin your coconut pie recipe. Thanks
for real, kerry? um, it’s called a joke. maybe you should get a sense of humor. pffft.
The negative review lady IS crazy. Best damn coconut pie I’ver ever tasted.
Period.
Haha! Right? So glad you liked it as much as I do!
Yeah she high or somin…lmao. Cuz this pie is almost the exact same as another I’ve been making for years and I know its good…you can look at this pie and tell its delicious. I don’t even have to make this to know its a winner!
Ohhhh this is the best coconut pie EVER! Thanks so much for sharing it! I’m going to take it to our annual Academy Awards party. Those people are going to go bonkers over it!
Awesome!! It’s one of my favorites – so happy you loved it, too :D
Not sure what is French about this either, but I am making it for some French friends, hopefully it lives up to their standards :) It was easy to make and looks scrumptious!
Oh, I’m curious what they say! Enjoy!
Thank you for disagreeing with the negative comment. I will be trying this recipe and get so tired of people being negative. This looks like a keeper!
This pie looks so good. I think I will make one for Thanksgiving.
This pie was delicious, only complaint I received was that it was TOO sweet. Do you think if I were to use half the sugar if I would still get that crunchiness on top?
Hi Connie – see, I’ve got sugar running through my veins, so nothing is too sweet for me ;-) I wouldn’t cut back on the sugar, but maybe you could use unsweetened coconut flakes.
dead easy to make, and fantastic. bought frozen pie crusts and made the mistake of buying deep dish. so i did 1.5x the recipe and it worked great. not what i was expecting, but in a good way! i would call it a “coconut custard” pie. i was expecting a denser filling, but this came out all creamy and custardy. if you make it, don’t forget to pick up whipped cream on the way home. this will be a keeper!
I love this pie so much…and don’t think I would complain at .5 extra of it. HA. Glad it still came out! And yes, whipped cream, while not necessary, definitely takes it from 10 to 11.
This looks amazing! But before I make it I was wondering whether I use sweetened or unsweetened coconut flakes?
Hi Rania – I always use the packaged sweetened coconut flakes, found in the baking aisle in most markets. This pie is SWEET. If that’s not your thing, than you could try the unsweetened kind, but I can’t vouch for the results.
wow! this looks rocking!
That. Looks so yummy! I think I will try,asking it with either coconut sugar or a little honey. Thanks for sharing!
I made this pie last night and wow! First of all, it took all of 5 minutes to prepare, the whole house smelt amazing, and we were all just drooling through the oven glass waiting for it. This pie just melts in your mouth with every ooey gooey, buttery, and yet flaky bite. Even my sister, who is thoroughly opposed to coconut, (I know she’s crazy right?!) couldn’t help but eat a slice herself. I definitely will be making this often, thank you Amy for sharing this delicious pie with us all!
I just made this tonight, I found a similar recipe on Pinterest, but the site linked keeps trying to force me to sign up and I don’t want to. So I’m commenting on your post instead since the recipe is the same…. The difference was the cooking temp, theirs said 300 for an hour (which is what I did in my gas oven… Worked great) and theirs said 1 1/2 to 2 cups coconut… Everything else was the same…
I actually added 2 1/2 cups coconut since I love coconut so much.. The pie is cooling now, I can’t wait to dig in!
It looks delicious. Is the coconut flakes fresh or the one that comes in a bag?
I used the kind from a bag.
Thank you for sharing this amazingly easy and delicious pie! It baked to a beautiful crunchy golden brown, with a well set, but creamy filling. My family are all very happy!
Just “kinda” made this pie and did so much wrong I’m almost afraid. Didn’t want to add the melted butter too soon because I was afraid it might cook the eggs, so I mixed everything else first. Forgot my new bottle of vanilla had a pour spout instead of the tiny opening, so I’m pretty sure about 2-3 teaspoons got in there instead of the one. Poured all into the shell and contemplated why it wasn’t full…decided it must rise a little and put it in the oven. Piddled around then came back to the kitchen to start cleaning up…and found the melted butter still in the cup!!! I pulled the already very hot pie out of the oven, dumped the filling into another mixing bowl, poured in the butter, mixed it all again, then poured it back in the crust. It smells like heaven, but we will see how forgiving this recipe is! LOL!
Signed,
Ditzy Blonde
Oh goodness! I don’t think any recipe is that forgiving! Yikes. Lol. What a shame, because this pie is so easy and so absolutely delicious…you’ll have to try again!
This recipe was wonderful. I had to tweak it due to the absence of coconut flakes. I went with fresh and sauteed it in some butter until it turned golden. I added the required amount of butter to the same pan and melted it. I then transferred the mix to a chiller and let cool for a bit. I then added the mix to the rest of the ingredients and now I get to enjoy this wonderful pie with the family. Thank you for the great recipe.
I just wanna say, for those of us who eat Lowcarb, I subbed 1/2 cup of swerve granulated, and 1/2 cup ideal brown sweetener, 3 tbs almond flour in the mix and sans crust, it was DELICIOUS!!! I followed the rest of the recipe except for cooking, I used a small casserole dish in a water bath to bake….my house smelled amazing and I couldn’t wait to try it. Next time I will try with a almond flour shortbread crust just on the bottom. Awesome recipe I must say :)
I made this pie and a second one using a Paula Deen recipe and my husband and I had a taste off. This pie was the best by far – thicker, richer and a less eggy flavor. I used a technique that I use for other pies with moist fillings and poked the unbaked pie shell all over with a fork and then baked the pie shell for 7 minutes before filling it. I only had to bake the pie for 45 minutes after pour the filling into the warm shell. This technique helps keep the crust from getting soggy.
I’ve been searching for a pie recipe for my husband when I ran across this recipe, it looked just like the pie he wanted me to make. I made it today and have to say it was super easy to make. It smells delicous however I don’t like coconut but I did try it and it’s not half bad, lol. I’m sure he is going to enjoy every bite of it. Thanks for sharing.
This is by far not a bad review, but my did not set up at all. I don’t know what happened? I followed the recipe to a “T”! I cooked it for a few minutes under an hour because the crust was getting dark. I let it sit for well over an hour and when i tried to cut into it….juicey goosey….flowing out everywhere! What did I do wrong? Should I put it back in the oven, can i put it back in the oven, should I let it sit longer? Was so excited about how good it looked!
Oh wow, Kim. I am so sorry. I have made this pie more times than I can count and it always comes out perfectly set and wonderful. You are actually the first to report in with any issues. Only thing I can think of is, did you use a homemade pie crust? I always used the pre-made Pillsbury kind in the freezer section. Maybe that makes a difference? Other than that, I have no idea :(
My cousin is suffering from cancer..His sister asked my mom a couple of weeks ago if she could make him his favorite pie…French Coconut..My mom has never made one and i’ve never heard of it..So i got to searching Pinterest for a recipe because i wanted to make him one..I found this recipe and thought i would give it a try!! I made one for myself also,So i could try it before i gave it to my cousin..And i must say It was AWESOME!!! I think i will make another one today:) Thanks for a new favorite.
My deepest sympathies for your cousin…I’m so sorry :( Thrilled this turned out for you and can bring some joy his way. I’ve yet to serve it to anyone who didn’t love it. I sure do!
a recipe from my grand mother who died at age 92 in the80’s. She could really cook,especially,bake
. Wish I had learned to make her 7layer coconut cakes. They were fresh coconut from scratch. I would like to know if lemon can be substituted for the vinegar? I don’t always have on hand.
Hi Patsy – I’ve made this pie more times than I can count…it’s one of my absolute favorites. I’ve never tried it with lemon, so I couldn’t say as to the results, sorry.
I love coconut, but my husband hates it… Or so I thought! He ate the whole pie! It wasn’t very sweet, but it was sweet enough.. I used it with a gluten free pie crust from bisquick! (1cup bisquick, 5tbs butter, 3tbs water) the crust melted into the pie! It wa delectable! I’m so glad I tried it! Definately easy to make, very few ingredients, and can be manipulated to add orher ingredients! Thank you to your grandmother… I honestly loved this pie!
Hi Elissa – so glad you enjoyed it. Honestly, I don’t know how anybody can’t? It’s one of my favorites!
I made this pie and it was simply the best! I did put bittersweet chocolate chip on the bottom of the pie crust before adding the filling and I highly recommend it!!
I’ve made this pie so many times I can’t imagine anything making it better, but chocolate chips on the bottom? Heck ya.
I’m on pinterest looking for something to make with coconut now, because I have three bags of it in the pantry. I don’t have a pie crust on hand and I don’t want to go to the store, so I’m wondering if this would kind of make its own crust in a way. I saw another recipe on there much like this, and it says it makes its own crust. Hmmm… I really want to try! It looks SO deelish!
I saw this on Pinterest and finally got to make this, tonight. Oh my goodness…this is just plain sinful! I already have an obsession with coconut to the point that if were human, it would need a restraining order. The only thing is I took mine out after 45 minutes. It was so golden brown I was afraid it would burn in left for the remaining 15 minutes. Also, I had a tough time getting it out of the pie dish…of course, I also couldn’t wait for it to fully cool so that could be it, too! SO buttery and sweet and wonderful!
Well, everyone’s oven runs differently, so if it was done at 45, then it was done at 45…good thing you were keeping an eye on it! I’ve made this pie so many times and can almost never wait for it to cool off ;-) So glad you enjoyed it! Thanks for stopping by, Jennifer.
AMAZING recipe! Thanks for posting! This is the best coconut pie I’ve ever had.
YAY! Happy you made it and enjoyed it so much :D I love it too.
I’m on pie #3 since I found this a month ago!
HA Tausha! I feel you! I’ve made this pie so many times, I’ve lost count. So glad you love it :D.
I made this for New Years Eve. It was a great hit. I made 2 but in one instead of the coconut I added chocolate chips. It was fantastic. Oh and I mention EASY. Loved it thanks.
Hi Teeny – I love this pie so much, and you can’t beat how easy it is. I also make a Chocolate Chip Cookie pie, which is posted (and equally easy), which sounds similar to your modifications for the second one. Glad it worked out for you!
Thanks for the 5 stars! That made my day. Now I’m off to see what other goodies you have on here :).
I am EastMemphisMama and I was the one who originally posted this on Tasty Kitchen (my sister came across this on Pinterest). I am so thrilled that so many people are loving this pie! After such a bad review on Tasty Kitchen I stopped reading the reviews because this pie is so special to me. This was a pie originally made by my great grandmother. I also have no idea why it is called French and I’m not sure why it calls for vinegar but my great grandmother was from Mississippi and it is definitely Southern.
Thanks for the love y’all! :)
Oh, how exciting to have you pop on over…greetings Ashley! I left a 5-star review on TK for you back in April when I first posted this. Can you tell it’s one of my favorite pies? Heavenly!! Anyone who likes coconut will witness their toes curl instantly. That bad review is such a shame, but gathering from all the other outstanding (and accurate) ones, I imagine most people dismiss it. I did!
OMG!!! This pie looks so delicious!!! I am so making it as soon as I get home tonight! Thanks for sharing.
I am going to bake this tonight. I do plan on adding a little nutmeg grated on top just because I think it compliments coconut so very well and this reminds me of my mama’s coconut custard pie which we always grate fresh nutmeg on top. I will let you know how it turns out. Thanks for posting this. I love your blog!
Greetings Carla – someone on my Facebook page mentioned they added nutmeg also. Sounds like a great addition. Thank you for your kind words! It fills me up :D
I made the pie and just loved it! i would give this a 6 out of 5. Thanks so much for bringing back so many memories of my mama with this pie!
I love coconut and this pie is chalked full.
YAY :D :D
This pie is in my oven right now, can’t wait!!!!!
YAY! Hope you enjoy it as much as I do!
Holy coconut… I am sooo making this. And since not all members of my family are fans of coconut, I might well eat the whole thing. Darn you Amy! I curse you and your culinary deliciousness!!!! (Shaking my fist!)
HEE! I am here for you!! ;-) *mwah*
I made this “bad boy” and I mean to tell you, this was good!!!!! Who ever left a negative comment about this pie, doesn’t have taste buds !!!!
Right?!!
This is an old recipe in my family and you’re right about how special it is.
My guess about it French reference is that coconuts were probably brought back by French Fleets after visiting tropical places, so it makes sense that this would be one of their recipes for using them. The abundance of eggs, butter, and the pastry lends is typically French, too.
Thanks for that, Beth. And for the record, the French and their pastries are awesome :D
Did you use sweetened or unsweetened coconut? This is ridiculously easy!
Hi Julie – see my comment to Elka, below.
I am assuming this is unsweetened coconut given the added sugar. Mores the pity since I have a bag of that and then coconut powder looking stuff for indian cooking. It looks like shreds shreds and I always see that sweetened. Now I am confused
It definitely was flaked coconut from a bag, but I honestly don’t remember if it was sweetened or not. However, I have an insatiable sweet tooth, so if it had been sweetened, and thus making the pie even sweeter, that would not have been a negative for me.
This is an evil pie. Bad, bad pie. We finished it off any way and never looked back. Not sure what the purpose of the white vinegar is but we used it anyway. Very good slightly warm. I pinched off my husband’s piece the next morning and thought to blame it on the kids, but didn’t–or did I? Can’t remember.
Hi Lara – thanks for popping over here. I wasn’t quite sure the purpose of the vinegar either considering the tiny amount, but I stayed true to the original recipe, not usually one to mess with baked goods the first time out. Regardless, isn’t it divine? Or as you said, evil?…yes, I’ll go with that.
I know you are all about the pie, which does look stupendous; just wanted to add I too wondered about that dreadful Costco job until the day the checker asked if I had multiples of an item, and because I didn’t he sent me to the service desk for a cash refund because I had been overcharged… So, the good news is it isn’t all about hiding merchandise, etc… But the job still would be deadly for more than 30 minutes in a row. Oh, thanks for the pie!
Ah, good to know! Thanks for stopping by, Mary :D
Absolutely delicious! Added whipped cream and a little crushed pineapple as a topping . Will keep it as a favorite!
Good call on the whipped cream and crushed pineapple. SOund yummy! So glad it worked out for you…it’s a family favorite over here also :D
Oh my heavens…. that pie looks absolutely amazing! I’m going to have to try it out this weekend!
This is the second time in as many days as I’ve seen this recipe…must be something to it? Looks like it goes on my “to bake” list. I might just have all these ingredients! :)
That looks like it has my bf´s name on it !! Im trying it out this weekend!
Looks delicious but how much does of 1 stick of butter weigh?
Greetings Atha – Hm. I don’t know…but there are many online weight conversion charts that will give you that info, if you do a search on Google.
Sorry to intrude… A stick of butter weighs 4 ounces // 113 grs
you can find a great list of conversions at Chocolate and Zucchini´s website ! http://chocolateandzucchini.com/archives/2006/09/conversions_equivalents.php
Greetings Luz! Not intruding at all. I love when my readers fill in the gaps where I, otherwise, do not. Thanks!
According to Paula Deen — it weighs nothing.
@Debbie – Ha!
What is with that job at Costco? You’re so right…they don’t look at anything in great detail. And what’s the point, anyway? The chances of getting through the checkout without paying for something are pretty slim — not like you can hide any of that stuff in your pants!
Anywhoo… I’m not a coconut fan, but this pie does look devine. I can see the buttery-ness oozing out. THAT in itself, my friend, is devine.
I don’t know what’s French about it either, but it’s my mom’s favorite pie to make and she’s French so there maybe something to it. ;-)
I don’t have any answers to your perplexing questions, but I can tell you that I agree with you – they should NOT check receipts at Costco, and no one should give a cake as delicious looking as this one a negative review. Looks AMAZING to me. Thanks for sharing!
I always take what reviewers say with a grain of salt. These are probably also the same people who buy Marie Callendar entrees at the supermarket. No judgment (although….I so totally judge).
Unless the reviewers are fellow bloggers who I know and love…such as yourself! You’ve never led me astray and I can tell from the coconut goodness oozing from that pie…that this is pure heaven.
Yup that reminds me of a chess pie too, cept with coconut which makes it even better! You know that along with onions and leeks and artichokes, coconut is right up there for me. I could sink my “sweet teeths” (cause you know I have more than one) into that sucker right now!
Lisa, you’d love this. Naturally. If you decide to make it, be certain to let it cool and set completely before cutting so you get nice slices, not a glop (which, IMHO, would still be wonderful.)
I don’t even like coconut (except in Mounds bars!) but that looks really good!
Ah, Mounds Bars! My favorite…it’s the one treat I snag from my kid’s baskets at Halloween time.
That looks like a chess pie…with coconut. Marvelous! P~
I can’t believe I’ve never heard of chess pie and needed to look it up (so sayeth the gal who’s obsessed with pie *hangs head in shame*) Yes indeed, it appears to be quite similar and fantastic. Seriously…eggs, butter, sugar – how can you go wrong?
It’s a very southern pie…and a staple of pie-dom here. The vinegar addition is what makes it, in my opinion. Try one sometime. P~
Something about the photo and your description… I can taste it. Wowza.
Thanks, Melissa! This is one of those foods that when photographing, did all the work for me :D As for the taste: it’s sweet and rich…and perfect for ME who could eat a cup of sugar all on its own, as you know.
That’s how I imagined it. Really sweet, but appropriately so, with that crisp, buttery outside and the melty coconut… I can’t believe how much I like this hahahaha. :D
Wow, that looks tremendous. I can’t believe such a thing would get even one negative review. Saving!
I know, right!? The reviewer commented that it was too sweet, greasy, and didn’t slice well. To which I responded “With 1 1/2 cups of sugar and a cup of coconut, did you think it would be tart or savory?” Also, I’m willing to bet she didn’t let it cool and set before slicing (which I do understand…I mean, it’s torture waiting for that first bite!)
I have made my coconut pies almost exactly like this but instead of vinegar I use buttermilk.