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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

4.29 Mitt(s) 17 Rating(s)17 votes, average: 4.29 out of 517 votes, average: 4.29 out of 517 votes, average: 4.29 out of 517 votes, average: 4.29 out of 517 votes, average: 4.29 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.

 
 
_______________________________________

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.

Wenderly on 4.25.2011

This looks FANTABULOUS and I don’t even like coconut.

Happy Birthday Miss AMY!

janet on 4.25.2011

Your description says to bake @ 400 degrees, but the printable says to bake @ 350. Which should I do?

Michelle on 4.25.2011

Oh wowzers! Easy as pie, a little tempting!

Lauren on 4.25.2011

At first this sounded gross to me because I’m not big on coconut. But then I looked at the pictures and now I have to make it. Looks amazing.

GrettaK on 4.25.2011

Ummm, yummm.

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katysflowers on 4.25.2011

Looks great! And easy too! The perfect combination!
I noticed in your post you said to bake at 400 degrees, however the recipe calls for 350 degrees. I’m guessing 350 is the right one? 400 sounds a little too hot for an hour of cooking time.
I’m looking forward to trying this. I love coconut!

Charlenetoo on 4.25.2011

I make a coconut pie like this and it is delicious. My DMIL in particular loves this pie. I always have to make at least 3. It is a great little-effort dessert recipe to have in your arsenal.

I have been scratching my head over the white vinegar though. It just now occurred to me that my recipe calls for lemon juice. You don’t really notice the lemon flavor but I’ve no doubt it piques the overall flavor, so I assume the vinegar would do the same.

Cheryl on 4.25.2011

A wonderful idea for an after Easter Monday.

Heather (Heather's Dish) on 4.25.2011

i absolutely adore coconut pie, and this one sounds just like the one my mom used to make! it sounds and looks delicious :)

Jessica @ How Sweet It Is on 4.25.2011

I am such a coconut lover! This looks like one of the best pies I’ve ever seen.