French Coconut Pie

French coconut pie combines a flaky pie crust with a rich, custardy filling that’s bursting with sweet coconut flavor.

My mom met her best friend Sheila on the first day of high school. 

Sheila was the “new kid” (always extra obvious in a small town) and had just moved to Indiana from Tennessee. The story goes that my mom, having grown up with a southern momma and grandmother, was the only one in their class who could understand Sheila’s accent.

And that was that. A decades-long friendship was born. 

Sheila has been a part of my life from birth and has always been something between an aunt and a second mom to me, especially since Momma passed away. 

Some time ago, Sheila shared on Facebook about a coconut pie recipe that her own momma (aka Bucky) used to make. I obviously had to try it immediately. Coconut? Pie? My favorite things.

It’s taken longer than intended to get this recipe posted, but I’m delighted to finally be sharing Bucky’s french coconut pie with all of you.

What is french coconut pie?

French coconut pie falls into the custard pie category, right alongside pecan raisin pie, sweet potato pie, and buttermilk pie.

French coconut pie has a rich coconut custard filling. Once baked, the top of the pie gets toasted and crackly, while the coconut center stays soft and a bit gooey, similar to a pecan pie.

This pie is most commonly paired with a traditional pie crust, and the combination of the sweet coconut, eggy custard, and flaky, buttery pie crust is pure decadence in every bite.

Bucky’s recipe makes 2 9-inch pies, so it’s perfect for making for a holiday meal or sharing with a friend or neighbor in need of a pick-me-up. 

French coconut pie vs. coconut cream pie

It’s important to note that this pie is quite a bit different than coconut cream pie – although they’re both delicious!

This French coconut pie is baked and has a crackly top and chewy texture. It is also served room temperature or can be served cold.

Coconut cream pie, on the other hand, has a pudding-like filling that is not baked. The pie is topped with lots of whipped cream and is served cold.

How to make Bucky’s french coconut pie

This is honestly such an easy pie to throw together. If you’re new to making pies, consider this to be totally beginner friendly!

Ingredients you’ll need

To make french coconut pie, you will need:

• 2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 cup whole milk
• ¼ cup melted and cooled unsalted butter
• Pinch of salt
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 2 cups sweetened flaked coconut
• 2 unbaked 9-inch pie shells

If you’re like me, there’s a good chance you already have everything you need on hand for this recipe. 

I always recommend using whole milk when making custard-based desserts for the best texture.

I always use my homemade pie crust when I make this recipe. Make the pie dough as written and portion and roll it out into two 9-inch pie plates. Trim and crimp and you’ve got an unbaked pie shell ready to become french coconut pie.

If you aren’t into making your own pie crust, you can use a refrigerated pie crust or a frozen pastry shell. 

Making this pie

I know I’ve hit you with some pie recipes, like lemon chiffon pie, that require several steps to make. But this one? It’s SO easy.

Ready?

Grab a large mixing bowl. Whisk together the sugar, flour, eggs, milk, melted butter, salt, and vanilla. Once that’s combined, whisk in the coconut.

Pour the filling into the two pie shells, dividing it as evenly as possible.

Place the pies on rimmed baking sheets (you can use 1 large or 2 small ones) and bake at 350°F for 45-50 minutes.

The French coconut pies are done when the tops are golden and puffed but the centers are still a little bit jiggly. 

That’s it. (I told you it was easy!)

Honestly, the hardest part is letting the pies cool completely before slicing and enjoying them.

Serving suggestions

French coconut pie is great because it can be served at room temperature or cold, so feel free to make it ahead of time if needed. 

This pie is the kind of classic recipe that really speaks for itself. In my opinion, all it needs is a dollop of whipped cream for serving.

If you can refrain from eating it straight out of the pie plate, that is!

(Do you love coconut as much as I do? Make sure you also check out my coconut cake!) 

Storage and freezing tips

Because this is a custard-based pie, it should be stored in the refrigerator.

Cover the pie with plastic wrap or place it in a pie keeper and store in the refrigerator for up to 3 days.

If you want to freeze the second pie, I recommend vacuum sealing it once it has cooled completely. Freeze for up to 3 months.

If you don’t have a vacuum sealer, wrap the pie really well in a layer of plastic wrap followed by heavy-duty foil. You might not want to store it as long – I’d say closer to 1-2 months since it won’t be as well sealed.

Let the french coconut pie thaw in the refrigerator overnight before serving. If you want, let it rest at room temperature for 30 minutes to 1 hour to take the chill off of the pie before serving.