French Coconut Pie (Southern-Style Custard Pie)

Alright, this French coconut pie? It’s rich, gooey, and full of sweet coconut flavor in every single bite. The top gets golden and toasty, while the inside stays soft, creamy, and melt-in-your-mouth good.

I made it the first time with just a few pantry ingredients—eggs, sugar, coconut, butter, and milk. Stirred it all together, poured it into a pie crust, and let the oven do the work. It baked into the easiest, most irresistible pie I’ve ever made.

It’s sweet, simple, and perfect for holidays, potlucks, or just when you want something homemade and nostalgic. No fuss, no fancy steps—just pure comfort in a slice. Let’s bake it—you’re gonna love how easy and delicious this pie is.

Why You’ll Love This Recipe

• Deeply Satisfying Texture: The top forms a golden, crackly crust of baked coconut while the center stays soft and creamy, like a cross between custard and macaroon.
• Low Effort, Big Payoff: This pie doesn’t require any blind baking, stand mixers, or complicated steps. Just mix, pour, and bake.
• Classic Southern Flavor: Sweetened coconut, vanilla, and eggs come together to create a nostalgic flavor that’s familiar and comforting.
• Perfect for Any Occasion: Whether it’s Sunday supper, a holiday table, or a weeknight craving, this pie fits right in.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 10 minutes
• Bake Time: 45–50 minutes
• Cooling Time: At least 1 hour before slicing
• Total Time: Around 1 hour and 10 minutes

Yield:
This recipe makes one 9-inch pie, typically serving 8 slices.

Skill Level:
Beginner-friendly. No pastry skills or advanced techniques are required. Great for first-time bakers or anyone short on time.

Important Note on Coconut:
Use shredded sweetened coconut, not unsweetened or flaked varieties. The sugar in the coconut contributes to the texture and balance of the pie.

Crust Options:
Store-bought crust works just fine here, but if you prefer homemade, a classic all-butter pie crust or shortening-based Southern crust will hold up well to the wet filling.

Required Kitchen Tools

You don’t need a lot of tools for this pie, but here’s what’s essential:

• 9-inch Pie Dish: Glass or ceramic is best for even browning.
• Mixing Bowl: Medium-sized.
• Whisk: Or a fork, for beating the eggs and mixing ingredients.
• Rubber Spatula or Spoon: To scrape and smooth the filling.
• Measuring Cups & Spoons: For accuracy.
• Baking Sheet (Optional): Placing the pie dish on a sheet helps catch spills and makes transferring easier.
• Cooling Rack: Allows air to circulate under the dish and helps the pie set evenly.

Ingredients for French Coconut Pie

These eight ingredients create a balanced pie with sweet flavor, custardy body, and a slightly chewy top.

• 1 unbaked 9-inch pie crust: Use deep-dish if possible. Homemade or store-bought both work well.
• 1 cup shredded sweetened coconut: Adds chewiness and texture while sweetening the pie naturally.
• 1/2 cup granulated sugar: Balances the coconut and adds sweetness to the custard.
• 2 large eggs: Binds the filling and creates that silky, custard-like interior.
• 1/2 cup whole milk: Adds creaminess. Evaporated milk can be used for an even richer filling.
• 1/4 cup unsalted butter, melted and slightly cooled: Gives structure, moisture, and buttery flavor.
• 1 teaspoon vanilla extract: Enhances the coconut with warm, aromatic depth.
• 1/4 teaspoon salt: Balances the sweetness and sharpens the overall flavor.

Variations for French Coconut Pie

• Citrus Zest: Add 1 teaspoon of lemon or orange zest for a bright, fresh note that cuts through the sweetness.
• Toasted Coconut: Toast half the shredded coconut in a dry pan until golden for extra texture and nuttiness.
• Almond Touch: Swap 1/4 teaspoon of the vanilla for almond extract for a more complex bakery flavor.
• Chocolate Chip Twist: Stir in 1/3 cup of mini semi-sweet chocolate chips for a decadent upgrade.
• Crust-Free Version: Pour the filling into a greased pie plate without a crust; it forms its own soft bottom layer when baked.

How to Make French Coconut Pie – Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Position a rack in the center of the oven so the pie bakes evenly.

2. Prepare the Pie Crust

If using a store-bought crust, unroll it and gently press it into a 9-inch pie plate. Make sure it fits snugly with no air pockets underneath. Crimp the edges if desired for a decorative finish. There’s no need to pre-bake this crust.

If using homemade crust, roll it out and follow the same process. Chill it in the fridge while you prepare the filling to keep the crust from shrinking.

3. Mix the Wet Ingredients

In a medium mixing bowl, crack the eggs and whisk until well blended — about 30 seconds. Add the sugar, milk, melted butter, vanilla extract, and salt. Whisk again until smooth and creamy. The mixture should look pale and slightly frothy on top.

4. Add the Coconut

Stir in the shredded sweetened coconut using a spatula or spoon. Mix until the coconut is evenly distributed throughout the custard.

5. Fill the Pie Crust

Place the prepared pie crust on a baking sheet for easier handling. Carefully pour the filling into the crust. The mixture will be thin, so pour slowly to avoid overflow. You can gently shake the pan to level it out.

6. Bake

Transfer the pie to the oven (center rack). Bake for 45 to 50 minutes, or until the top is golden brown and the center no longer jiggles when you gently shake the pan. A toothpick inserted in the center should come out clean or with moist crumbs, not wet custard.

Note: If the top starts browning too fast but the center is still loose, loosely tent the pie with aluminum foil for the last 10 minutes of baking.

7. Cool Completely

Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for at least 1 hour before slicing. This allows the custard to finish setting and firms up the texture.

How to Serve French Coconut Pie

French Coconut Pie can be served warm, room temperature, or chilled, depending on your preference. Each temperature offers a slightly different experience:

• Warm: Soft and tender with a fresh-from-the-oven flavor.
• Room Temp: Perfect balance between firm texture and moist filling.
• Chilled: Denser and creamy, especially good on hot days.

Serving Ideas:

• Serve plain or dusted with powdered sugar.
• Top with a dollop of whipped cream or vanilla ice cream.
• Add a spoonful of fresh berries for contrast.

This pie is rich and sweet on its own — no extra syrup or sauce needed.

Storing French Coconut Pie

To make the most of your pie, follow these storage tips:

Short-Term Storage:

• Allow the pie to cool fully.
• Cover loosely with plastic wrap or foil.
• Store at room temperature for up to 24 hours.
• For best texture, serve within 1 day if left unrefrigerated.

Long-Term Storage:

• Refrigerate in an airtight container for up to 4 days.
• Serve chilled or bring to room temp before enjoying.
• To reheat a slice: microwave for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.

Freezing:

• Cool completely and wrap tightly in plastic wrap + foil.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Tips and Tricks for Success

• Use Room-Temperature Eggs and Milk: This helps the custard blend evenly and bake more consistently.
• Don’t Overmix the Filling: Gently combine the ingredients just until blended. Over-whisking can introduce air bubbles and create a sponge-like texture.
• Watch for Over-Browning: Every oven is different. Check the pie at the 40-minute mark. If the top is deeply golden but the center isn’t set, cover loosely with foil.
• Let It Cool Fully: The custard needs time to set. If you slice too early, the center may ooze out.
• Bake on a Sheet Pan: Placing the pie on a baking sheet not only makes it easier to transfer but also catches any potential spills.

Nutrition

Nutrient	Amount Per Slice (1 of 8)
Calories	290
Total Fat	16g
Saturated Fat	11g
Cholesterol	65mg
Sodium	170mg
Carbohydrates	33g
Sugars	23g
Protein	4g
Fiber	1g

Note: Values are approximate and may vary depending on the brand of ingredients used.

French Coconut Pie FAQs

Can I use unsweetened coconut instead?
Yes, but the pie will be less sweet and slightly drier. If using unsweetened coconut, consider increasing the sugar slightly.

Do I need to par-bake the crust?
No. This pie is designed to bake fully in the oven with the filling in place.

Can I make this ahead of time?
Absolutely. French Coconut Pie stores well for several days in the refrigerator and can be made up to 2 days in advance.

How can I tell when the pie is done?
The top should be golden brown, and the center should be just set (not jiggly). A toothpick inserted near the center should come out clean or with only moist crumbs.

Can I freeze French Coconut Pie?
Yes. Once baked and cooled, wrap the pie tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Conclusion

French Coconut Pie is one of those quietly wonderful desserts — not flashy, but full of character. With its rich, custard-like interior and sweet coconut crust on top, it brings comfort and simplicity together in every slice. Whether you’re hosting Sunday dinner or craving a homemade treat with coffee, this pie fits the moment without demanding much in return.