French Coconut Pie!


 

French Coconut Pie is such a delicious, decadent dessert, but it's really quite easy to make.  This recipe turns out great every time.   If you are not an experienced baker or just don't bake much and you want to impress company or someone special, this is the pie to make!  Here is what you will need:

1/2 cup butter, melted (1 stick)
1 1/2 cups sugar
2 Tbs. self rising flour
3 eggs
1/2 cup buttermilk
2 tsp. vanilla
1  1/2 cups flaked coconut
1 deep dish pie shell or pastry for a deep dish pie

Preheat oven to 350 degrees.

Mix together butter and sugar.  Add flour, eggs,  and buttermilk and mix well.  Add vanilla and coconut.

Place the pie shell in a deep dish pie plate. Place the pie plate on a cookie sheet and pour the mixture into shell.  Place on the center rack of the oven set at 350 degrees for 20 minutes.   Decrease the temperature to 300 degrees and bake for 40 minutes.   The top should be just slightly browned.

  Remove and cool before slicing.
 
 
Serve with or without a dollop of whipped cream!

14 comments:

  1. Thanks ,I've been hunting for this recipe,my sister-in-law always made this pie for all our family get togethers.She passed away unexspectedly and none of us had a copy of her recipe.Out of many tries none of them tasted like hers,but this one is it.It is light,tasteful and so easy.Thumbs up it's a keeper.....








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  2. Can you substitute the sugar for Splenda?

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    1. I used splenda sugar blend. Works great! You will love how it turns out.

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  3. I'm so glad you posted this recipe. I LOVE coconut and it looks delicious!

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  4. I want to understand. Do I preheat the over at 350F. for 20 mins. and then put in the pie for 40 mnis. at 300F.?

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  5. No, cook the pie for 20 min. at 350 and then turn down to 300 and cook for 40 min.

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  6. "Place the pie shell in a deep dish pie plate. Place the pie plate on a cookie sheet and pour the mixture into shell. Place on the center rack of the oven set at 350 degrees for 20 minutes. Decrease the temperature to 300 degrees and bake for 40 minutes. The top should be just slightly browned."

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  7. Can't you just bake this in a deep dish pie shell??? why do you have to put the pie shell in a pie plate before baking????

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    1. wrightsmith62150@gmail.comAugust 15, 2015 at 11:21 AM

      You can... I do it all the time. It's that person's preference.:-)

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    2. wrightsmith62150@gmail.comAugust 15, 2015 at 11:25 AM

      Yes! That's her preference! :-)

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    3. If you use the type in the tin, yes. I used a pastry that is the refrigerator type not in a tin.

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    4. My pie is in the oven and smells heavenly. Thank you so much for posting. I am sure it should be delish.

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  8. Does it have to be self rising flour? I don't have any of that.

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