French Coconut Pie

French Coconut Pie from Very Culinary

by Amy Flanigan on April 28, 2011 · 122 comments

I’m troubled over here, people. With all sorts of heavy stuff on my mind.

Like, when I’m paying for my groceries by credit card, why do they always say “sign here” for your receipt…as if I don’t know to do this? And upon exiting Costco, why oh why do they make you show your receipt? – they never look at the detailed list, and they never look in my cart (and p.s. I think this could possibly be one of the worst jobs ever.)

Forgive me if you, in fact, work at Costco and are in charge of checking receipts – I sincerely hope you don’t go home at the end of the day and violently stab things with a fork.

Also, I found this pie over at Tasty Kitchen. And I am so beyond perplexed at one of the reviews, which was really poor. I’m confused. Dumbfounded. Saddened.

The minute I saw the picture, the ingredients, and the unbelievable easy prep, I dashed to the pantry to make sure I had coconut. An hour and 15 minutes later, this pie was sitting out, cooling. Taunting me.

It finally set enough to where I could cut into it.

Sweet and sublime. The inside is smooth with slight texture from the coconut, and the outside is buttery and crispy. It was so wonderful that I even interrupted Paul on the phone so he could take a bite…he then motioned me to leave the plate. I have no idea what’s French about this pie. And I. Don’t. Care.

That woman who left the negative review – she’s crazy.

This pie is dangerous. Marvelously dangerous.

French Coconut Pie
Serves 6
Prep time: 10 minutes
Cook time: 1 hour

Ingredients
• 3 eggs, beaten
• 1 1/2 cups sugar
• 1 cup flaked coconut
• 1 stick butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• pinch of salt
• 1 (9 inch) Pillsbury refrigerated pie shell

Directions
Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour. Let cool and set before slicing.

(from eastmemphismama at Tasty Kitchen)

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{ 122 comments… read them below or add one }

Lisa October 1, 2014 at 6:53 pm

I just made this pie. OMG is it good! Too easy to make. Should the leftovers be refrigerated?

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Amy @Very Culinary October 1, 2014 at 6:57 pm

Right??? I LOVE this pie! So glad you did, too. Yes, keep it refrigerated :D

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James August 20, 2014 at 6:06 am

Made this pie last night! It was the best coconut pie ever! Making one today to take to work tomorrow! Yummy!

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Amy @Very Culinary August 20, 2014 at 11:13 am

Awesome, James!

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michele August 19, 2014 at 7:13 am

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!

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Amy @Very Culinary August 19, 2014 at 8:30 am

Oh, I know! I keep this one in my arsenal at all times. It’s so good and easy. So glad you enjoyed it!

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Jan June 29, 2014 at 7:32 am

My mom made this for years. We always called it toasted coconut pie. Very yummy. Still one of my favorites.

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Lorna June 18, 2014 at 2:07 pm

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?

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Amy @Very Culinary June 18, 2014 at 8:00 pm

Hi Lorna – granulated sugar and white wine vinegar. Enjoy!

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Debbie May 22, 2014 at 9:24 am

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.

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Amy @Very Culinary May 22, 2014 at 9:28 am

HI Debbie – you can use either, actually. The sweetened will just make it…more sweet :) However, I use the unsweetened. Enjoy!

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Janie March 20, 2014 at 4:38 pm

I think you forgot the milk. I use ether the vinegar and milk or 1/4 cup of buttermilk

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Amy @Very Culinary March 20, 2014 at 4:40 pm

Nope, didn’t forget anything. I’ve made this pie a hundred times…always comes out fabulous :)

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Deborah March 20, 2014 at 8:00 am

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!

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Amy @Very Culinary March 20, 2014 at 8:21 am

Hi Deborah – no, you do not need to thaw it first. And congratulations!

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Deborah March 20, 2014 at 10:47 am

Thanks! I’m not good at baking, but I will give it a try and let you know the results.

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Amy @Very Culinary March 20, 2014 at 11:07 am

It truly doesn’t get an easier than this pie, I promise. Enjoy!

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Deborah March 20, 2014 at 7:11 pm

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!

Karen February 16, 2014 at 11:01 pm

Forgive me please, but why vinegar?

Do you think that could be replaced with fresh squeezed lemon or lime juice?

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Amy @Very Culinary February 17, 2014 at 8:23 am

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.

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Rebecca February 15, 2014 at 7:44 pm

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.

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cindy p. January 26, 2014 at 12:45 pm

this was awesome! not a crumb left. and way too easy…i might make it too often. lol. thanks for a fantastic recipe!

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Kerry Batt January 25, 2014 at 5:42 pm

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

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cindy p. January 26, 2014 at 12:46 pm

for real, kerry? um, it’s called a joke. maybe you should get a sense of humor. pffft.

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Dawn January 19, 2014 at 9:43 am

The negative review lady IS crazy. Best damn coconut pie I’ver ever tasted.
Period.

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Amy @Very Culinary January 19, 2014 at 9:44 am

Haha! Right? So glad you liked it as much as I do!

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Camille J June 1, 2014 at 5:42 pm

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!

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Wendy Hampton January 13, 2014 at 9:57 pm

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!

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Amy @Very Culinary January 13, 2014 at 10:31 pm

Awesome!! It’s one of my favorites – so happy you loved it, too :D

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Zoe December 31, 2013 at 2:27 pm

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!

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Amy @Very Culinary December 31, 2013 at 3:13 pm

Oh, I’m curious what they say! Enjoy!

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Joan S November 27, 2013 at 8:09 pm

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!

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betty campbell November 21, 2013 at 1:09 pm

This pie looks so good. I think I will make one for Thanksgiving.

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