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.
Remove and cool before slicing.
Serve with or without a dollop of whipped cream!
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.....
ReplyDeleteCan you substitute the sugar for Splenda?
ReplyDeleteI used splenda sugar blend. Works great! You will love how it turns out.
DeleteI'm so glad you posted this recipe. I LOVE coconut and it looks delicious!
ReplyDeleteTHANK YOU
ReplyDeleteI want to understand. Do I preheat the over at 350F. for 20 mins. and then put in the pie for 40 mnis. at 300F.?
ReplyDeleteNo, cook the pie for 20 min. at 350 and then turn down to 300 and cook for 40 min.
ReplyDelete"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."
ReplyDeleteCan'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????
ReplyDeleteYou can... I do it all the time. It's that person's preference.:-)
DeleteYes! That's her preference! :-)
DeleteIf you use the type in the tin, yes. I used a pastry that is the refrigerator type not in a tin.
DeleteMy pie is in the oven and smells heavenly. Thank you so much for posting. I am sure it should be delish.
DeleteDoes it have to be self rising flour? I don't have any of that.
ReplyDelete