Ingredients
1 9-inch pie crust (unbaked, homemade, or store-bought)
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
These ingredients closely mirror many classic French coconut pie recipes that use eggs, sugar, milk, melted butter, coconut, vanilla, and salt in a single-crust pie. Sweetened shredded coconut will give a sweeter, slightly stickier filling, while unsweetened coconut produces a pie that is a bit less sweet and more coconut-forward, both of which appear in traditional versions.
Step-by-step instructions
Begin by preheating your oven to 350°F (175°C). This is the standard baking temperature for custard-based coconut pies, allowing the filling to set gently without curdling or over-browning too quickly. Place your unbaked 9-inch pie crust into a pie pan, crimping or trimming the edges as desired so it is ready to receive the filling.
In a medium mixing bowl, whisk together the eggs and sugar until the mixture is well combined and slightly lighter in color. Whisk in the milk, melted butter (cooled slightly so it doesn’t scramble the eggs), vanilla extract, and salt until the mixture is smooth and cohesive. This simple whisked custard base is typical of French coconut pie and coconut chess-style pies.
Stir in the shredded coconut until it is evenly distributed throughout the custard. The coconut will float and suspend as the pie bakes, creating a lightly textured top and a soft, custardy base underneath, which is a hallmark of this style of pie.
Pour the coconut filling into the prepared unbaked pie crust, smoothing the top if needed. Place the pie on the middle rack of the preheated oven and bake for about 35–40 minutes, or until the filling is set and the top is lightly golden. The center should no longer be liquid but may still have a gentle jiggle, similar to other custard pies when properly done.
If the crust edges are browning faster than you like, you can shield them with a pie crust shield or strips of foil during the last part of baking, a technique often recommended for pies that bake 30 minutes or longer. Once baked, transfer the pie to a rack and let it cool completely so the filling can firm up and slice cleanly.
What each ingredient does
The pie crust provides structure and a crisp, buttery base that contrasts with the soft filling. Many French coconut pie recipes use a standard pastry crust, though some variations use a press-in crust; using a regular 9-inch crust keeps this version classic and versatile.
Eggs are the primary setting agent in the filling. As the pie bakes, the proteins in the eggs coagulate and transform the liquid mixture into a smooth, sliceable custard, similar to custard and chess pies.
Sugar sweetens the pie and also contributes to browning on the top and edges, helping to create the characteristic golden coconut top layer. Milk thins the filling to the right consistency and adds mild dairy richness, balancing the butter and coconut.
Melted butter adds body, richness, and flavor, giving the filling a silky mouthfeel. Vanilla extract enhances the overall aroma and underscores the coconut without competing with it, which is why it appears in most coconut pie recipes.
Salt, though a small amount, is crucial for balancing sweetness and sharpening flavors, especially in simple desserts with few ingredients. Shredded coconut is the star, creating chew and flavor throughout the filling and forming a lightly toasted top as it bakes.