Can I use sweetened coconut instead of unsweetened?

Yes! Sweetened coconut will make the pie slightly sweeter, but it works just as well. If you prefer a balanced sweetness, consider reducing the sugar slightly.

Do I need to prebake the pie crust?

Not necessarily! The filling bakes long enough that the crust cooks perfectly along with it. But if you prefer an extra-crispy bottom, blind-bake it for 5-7 minutes before adding the filling.

Can I use regular milk instead of evaporated milk?

You can, but the texture won’t be as rich and creamy. If substituting, use half-and-half or mix whole milk with a little extra butter for added richness.

Why did my pie crack on top?

Overbaking can cause cracks. The pie is done when the center is slightly jiggly but set it will firm up as it cools.

Best French Coconut Pie Recipe – Easy & Irresistible!

Name: French Coconut Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 (9-inch) pie crust – Store-bought or homemade; 3 large eggs; 1 ½ cups (300g) granulated sugar; ½ cup (115g) unsalted butter, melted; 1 cup (240ml) evaporated milk; 1 ½ cups (135g) shredded sweetened coconut; 1 teaspoon vanilla extract; 1 teaspoon white vinegar or lemon juice

Description

This French Coconut Pie is a rich, buttery, melt-in-your-mouth dessert with a luscious custard-like coconut filling that’s creamy, slightly chewy, and perfectly caramelized on top. With its flaky golden crust and deeply satisfying coconut flavor, this pie is a true Southern classic with a French twist. It’s incredibly easy to make—just mix, pour, and bake! Perfect for the holidays, family gatherings, or anytime you need a crowd-pleasing dessert.

Ingredients

Scale

For the Pie

1 (9-inch) pie crust – Store-bought or homemade
3 large eggs
1 ½ cups (300g) granulated sugar
½ cup (115g) unsalted butter, melted
1 cup (240ml) evaporated milk
1 ½ cups (135g) shredded sweetened coconut
1 teaspoon vanilla extract
1 teaspoon white vinegar or lemon juice

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. If you want an extra crispy bottom, you can blind-bake it for 5 minutes, but this step is optional.

Step 2: Make the Filling

In a large bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This helps create a light yet rich custard.

Step 3: Add the Wet Ingredients

Mix in the melted butter, evaporated milk, vanilla extract, and vinegar or lemon juice until fully combined and smooth.

Step 4: Fold in the Coconut

Gently fold in the shredded coconut until evenly distributed. (Pro tip: For a deeper coconut flavor, lightly toast the coconut in a dry pan for a few minutes before adding it!)

Step 5: Fill & Bake

Pour the coconut mixture into the prepared pie crust, spreading it evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is slightly jiggly but set.

Step 6: Cool & Serve

Remove the pie from the oven and let it cool completely before slicing. This allows the custard to firm up, ensuring clean, perfect slices. Serve at room temperature or slightly warm.

Notes

For a crispier top, sprinkle a little extra sugar on top before baking for a caramelized finish.
Want an extra depth of flavor? Add ½ teaspoon of dark rum or almond extract to the filling.
Let the pie cool completely before slicing to get perfect, clean slices.
To store: Keep in the fridge for up to 4 days, or freeze slices for up to 3 months.
Reheat slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Southern, French

Keywords: French coconut pie, coconut custard pie, easy coconut pie, southern pie recipe, homemade pie, old-fashioned coconut pie