French Coconut Pie

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 tablespoons (1/2 stick) butter, melted
  • 2 eggs, beaten
  • 1 tablespoon all-purpose flour
  • 3/4 cup sugar
  • 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
  • 1 cup milk
  • 1 (9-inch) unbaked pie shell
Directions

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.


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    Great pie! I didn't have plain milk so I used heavy whipping cream. So good!
    After reading the recipe I thought it called for the addition of vanilla. I added 1/2 tsp. of double strength vanilla. Then read the reviews and found that several people felt the same. I thought the pie was wonderful. Will make it again and it was so easy.
    GREAT PIE!!!!!!!! I have friends that don't like coconut, so I just omit it & it turns out like a custard pie!!!! SOOOOO GOOD!!!!!!!!!!
    This recipe is great, fast and easy. I use canned coconut milk instead of regular milk and I throw a handful of chocolate chips in the mix just to jazz it up. This is my "go to" dessert when I'm in a hurry or my husband invites people over for dinner without advanced notice. :
    it's okay! i think it's missing something. tasted too plain
    This is an amazing recipe and inexpensive to make if you make your own pie crust.
     
    I made 2 pies for a get together and got rave reviews with the following changes:
     
    1. Added a large package of coconut flakes (guessing 3 cups
     
    2. Replaced half n half for the milk (the French would do this :
     
    3. Added a tsp. of vanilla.
     
    Next time I will add chocolate chips to the recipe for a great variation.
     
    Thanks Paula!!
    No flavour
    I love how easy and delicious this recipe is. I took others advice on the extra coconut, and adding vanilla. I can't wait to reveal this at my family's July 4th picnic.
    I made a few edits.  
    1-I toasted the coconut 
    2-I added a teaspoon of vanilla 
    3- I topped the pie with piped whipped cream 
    It is a simple but effective recipe. 
    Very easy to make, good flavor....I have to agree with previous comments that it tastes like custard. If you like coconut and custard...this is a great combination!
    I knew that this was not a coconut cream pie before I started making it, but, in the end, I think I was just a bit disappointed in the taste of the pie. It has a perfect consistency. It tastes quite "eggy" as someone mentioned. It tastes much like an egg custard pie with coconut in it. Very good (especially if you like egg custard pie, but personally I think I'll make coconut cream next time. I added some flaked coconut on top during the last 10 minutes of baking, just for looks. Otherwise, I followed the recipe exactly.
    Looks delicious!! When she says a can, does that mean drained or undrained? Can't wait to make for christmas
    delicious!
    Very easy (even for pie. Made for Thanksgiving, all of it got eaten! Added an extra cup of coconut. Baked up beautiful, but this is a regular, not a deep dish recipe. So in a deep dish pan, it is a little shallow, roll the crust in to the filling. Coconut lovers look out!
    couldn't have been easier... after reading reviews i made it with the following additions: add'l 1 cup coconut, 1 tsp vanilla, 1/2 tsp almond extract, topped with 2 tbsp slivered almonds. sooo delicious, thank you paula!!
    My husband can not get enough of this! He is going to gain a lot of weight if he doesn't slow down!! Thank goodness I don't care for Coconut Cream Pie that much.
     

     
    I did not have a Pie Shell and he asked me to make it without one. He loved that even more! :
    "SUPERDELICIOUS!" and also amazingly fast to make...just a few perfectly selected ingredients. Chalk one more "fantastic dessert recipe" up to Paula...
    ... strong smell and taste of egg... i have made better pies..
    I think I may cry...I LOVE coconut so I used 2 cups of "Bakers" brand shredded, sweetened coconut from a bag, 1/2 tsp of vanilla and 1/2 cup of sugar (instead of 3/4 c.sugar) but the rest of the recipe I followed exactly. It's amazing. Granted, most people may not like 2 cups of coconut, but it's like a big-ole warm macaroon... I also used a frozen Pillsbury pie crust already in a 9" deep dish from the supermarket--let it thaw 10 min. before filling. Then, I baked it covering the crust edges half way through. 350 for 50-55 minutes. 
     
    It's just sitting there on the counter mocking me...It's gonna take all I have not to eat it all before morning... 
     
    Awesome!
    Ohh! I love how Paula Deen makes everything so delicious and wonderful, you are not afraid of using real butter and every recipes you make are awesome, i am your biggest fan. chefvicky!
    LOVE this recipe! Make it for all my parties. It's the first to go! 
    I actually made this with a oil made crust I found online and it was just the right density and texture for this pie.
     
    This is a delicious pie! I've made it several times because it's so quick and easy to make. I suggest covering the crust with foil during the last half of baking so the crust doesn't brown too much and I only cook for 45 minutes.
    This was a great recipe... simple and delicious. My family enjoyed it.. We had it for Thanksgiving and now for Christmas. Reminds me of my childhood. Only had to cook my pies for 45 minutes.. cooked two @ a time..
    the most wonderful, easy and beautiful pie. Thank you so much...now my sisters all claim it as their find...I have to make every holiday and not just one... thank yoy so much.
     
    This reminded me more of a tart than a pie. Very rich and moist.
    Too runny and very strong taste of egg. Just ok!
    Paula's recipes was great but I tried a couple of different things. I used 1 lemon zest, only 1/4 stick of melted butter and 1/2 tsp vanilla extract and it came out so so good!! I liked the citrus flavor popping in my mouth and not just sweetness from coconut. Try it!
    I made this with Kelly's (Allison's) changes including the suggestion for the pie crust. My one addition: a teaspoon of my own homemade Tahitian vanilla as I can't resist using that whenever possible! The pie came out perfectly wonderful...a simple, light dessert...the subtle flavors don't cancel each other out. Really good!
    I was watching Paula's Home Cooking yesterday and saw her make this pie. It looked quick, easy & delicious; and it is! I made it today for my family and they loved it.
     
    Thanks Paula for another great recipe.
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