French Coconut Pie

Prep Time: 10 minutes

Bake Time: 45–60 minutes
Total Time: About 1 hour 10 minutes
Servings: 8
Category: Dessert


Notes After Making

Ingredients

  • 4 tablespoons (57 g) unsalted butter, melted
  • 2 large eggs, beaten (about 100 g without shells)
  • 1 tablespoon (8 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 cup (75 g) sweetened shredded coconut (3½ oz / 99 g package)
  • 1 cup (240 mL) whole milk
  • 1 (9-inch) unbaked pie shell

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the melted butter, beaten eggs, flour, sugar, shredded coconut, and milk. Mix until well combined.
  3. Pour the filling into the unbaked pie shell.
  4. Bake for 45–60 minutes, until the filling is set and the top is golden. The center should be firm with just a slight jiggle.
  5. Cool completely on a wire rack before slicing.

Jessica’s Notes

Prep Ahead:

  • Bake the pie a day ahead and refrigerate once cooled.
  • Allow the pie to come closer to room temperature before serving, if desired.

Storage:

  • Cover and refrigerate for up to 4 days.

Freezer-Friendly:

  • Wrap individual slices or the whole cooled pie tightly and freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.

Variations:

  • Use a pinch of nutmeg for a warm, classic flavor.

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