Description

Transport yourself to the heart of French-inspired baking with this luscious Coconut Pie. Sweet, creamy, and full of coconut flavor, this pie is the perfect blend of simplicity and sophistication. Made with a velvety filling and topped with a beautifully golden crust, it’s a delightful dessert for any occasion. Whether you’re preparing for a family gathering or treating yourself to an afternoon indulgence, this pie is sure to impress. Its crisp edges, tender center, and nutty coconut aroma make every bite unforgettable.

Ingredients

• 1 unbaked pie crust (store-bought or homemade)
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup buttermilk (or regular milk with 1 teaspoon of vinegar)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 cup shredded sweetened coconut

Preparation Method

1. Preheat the oven to 350 degrees Fahrenheit and place the pie crust in a 9-inch pie dish, pressing it firmly and crimping the edges.

2. In a bowl, whisk together the eggs, sugar, melted butter, buttermilk, and vanilla extract until smooth.

3. Stir in the flour until dissolved, then fold in the shredded sweetened coconut evenly.

4. Pour the filling into the pie crust, spreading it evenly.

5. Bake for 50 to 60 minutes until the filling is set and the top is golden brown.

6. Allow the pie to cool on a wire rack before slicing.

Tips and Conclusion

Sprinkle toasted shredded coconut over the pie for added texture and a nutty aroma.
Add a dollop of freshly whipped cream or a scoop of vanilla ice cream to each slice for an indulgent finish.

This Classic French Coconut Pie is a true showstopper with its buttery crust and creamy, coconut-filled center. Perfect for holiday dessert tables, casual brunches, or an afternoon coffee treat, it’s a versatile recipe you’ll want to make again and again. Craving more? Explore our [link to similar recipes, e.g., fruit tarts or custard pies] for more irresistible desserts. Share your pie-making success with friends and family—they’ll be asking for the recipe in no time. Bon appétit!