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French Coconut Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

 
I think when you hear “easy as pie” it’s in reference to this pie—this very pie, French Coconut Pie, submitted by eastmemphismama. This pie is as easy as is it gets, and mighty, mighty good too. I mean real, real, good. Like “slap your pappy, call the news, hide in the closet to eat the whole thing, not caring that you have to run ten miles to work it off” kind of good.

And I did say easy, right? Easy as pie.

(I’ve never been known to be obnoxious. No, not me.)

Let’s get started.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Begin with basic ingredients: beaten eggs, sugar, flaked coconut, melted butter, white vinegar, vanilla extract, salt, and a 9″ uncooked pie shell (I used a prepared frozen one from the grocery store—NOT deep dish). Be sure to check the recipe page for the full list of ingredient measurements.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Grab a bowl large enough for mixing all the ingredients. To the sugar, add the melted butter, beaten eggs, white vinegar and vanilla extract. And don’t forget the pinch of salt.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Then goes in the flaked coconut.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Mix all together well.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Don’t think I didn’t think about taking a large bite. The raw eggs stopped me.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Pour the pie filling into the unbaked prepared pie crust. Bake for an hour at 350°F. I placed the pie on a cookie sheet for baking to avoid any spillage or bubbling over.

How easy was that? Now you just have to wait.

For a whole hour.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Bake until golden brown. There’s nothing quite like toasted coconut is there? Total yumminess.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Cool (if you can wait that long) and enjoy!

Many thanks to eastmemphismama for sharing this recipe with us all. My husband couldn’t be more thankful.

 
 

Printable Recipe

French Coconut Pie

4.26 Mitt(s) 15 Rating(s)15 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!

Ingredients

  • 3 whole Eggs, Beaten
  • 1-½ cup Sugar
  • 1 cup Flaked Coconut
  • 1 stick Butter, Melted
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • 1 whole 9" Uncooked Pie Shell

Preparation Instructions

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

60 Comments

Comments are closed for this recipe.

Jenna Smith on 5.23.2011

The links to the recipe page are broken. Can they be fixed please?

Tracy Earley on 5.15.2011

just put one in the oven…so we will see!

Debbie Adams on 5.12.2011

I’ll be enjoying my last summer at home with my twin boys before their senior year in college. (Hopefully by next summer, they’ll have jobs and apartments of their own!)

Linda on 5.12.2011

Lots of plans….first grandchild coming in November….lots to do before then along with lots of prayers and purchases!

lolismum on 5.11.2011

This is an easy and great tasting pie. However,
1) Use unsweetened coconut, otherwise it’s really really sweet. Like, sickeningly sweet.
2) Depending on your pastry/pie shell, you may want to reduce the butter. I used the pie shells from WFoods, they are flaky and buttery, which render them impossible to cut (even when completely cool) without falling apart. Plus the pie becomes too rich.