Paula Deen French Coconut Pie

Paula Deen French coconut pie turns shredded coconut, eggs and melted butter into a creamy, custardy dessert pie in 1 hour 10 minutes. This easy Southern coconut pie dessert fits potluck tables, church suppers and the holiday table, since it comes together in one bowl with no stovetop custard.

Bake it until the center is firm, because pulling it early leaves the custard loose and runny when you slice it. Stay close to the 45 to 60 minute window, since every oven runs a little different.

Everything gets stirred together in one bowl and poured straight into an unbaked crust, so there is no custard to cook on the stove first. The coconut floats up as it bakes, which gives the pie that golden, toasty top over a soft layer underneath.

Paula Deen French Coconut Pie

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

280

kcal

A simple stirred custard sets up soft and creamy under a golden layer of toasted coconut. Since the filling goes into an unbaked shell, you get a tender crust and a sliceable pie from one bake.

Ingredients

• 4 tablespoons melted Butter
  

• 2 beaten eggs
  

• 1 tablespoon all purpose flour
  

• 3/4 cup sugar
  

• 1 (3 1/2 oz) about 1 cup sweetened shredded coconut
  

• 1 cup milk
  

• 1 (9 inch) unbaked pie shell
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then set the unbaked 9-inch pie shell on the counter so it is ready for the filling.
• Mix the filling: Combine 4 tablespoons melted butter, 2 beaten eggs, 1 tablespoon all purpose flour, 3/4 cup sugar, 1 cup shredded coconut and 1 cup milk in a large bowl. Stir until everything is evenly blended, so the flour doesn't clump in the custard.
• Fill the pie shell: Pour the filling into the unbaked pie shell. Go slowly so the coconut spreads out evenly across the top.
• Bake until firm: Bake at 350°F for 45 to 60 minutes. It is done once the center is firm and the top turns golden brown.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsweetened coconut in this pie?

You can, but the pie will taste less sweet, since the recipe counts on sweetened coconut for part of its sugar. If you only have unsweetened, add a couple more tablespoons of sugar to the filling.

How do I store leftover French coconut pie?

Cover it and keep it in the refrigerator, since the filling is an egg and milk custard. It's best within 3 days, and I like to serve slices cold or let them sit out for a few minutes first.

Can I make this pie ahead of time?

Yes, it is a good make-ahead dessert because the custard sets fully as it cools. Bake it the day before, let it cool completely, then cover and chill until you are ready to serve.

Can I use a store-bought pie shell?

Yes, a store-bought unbaked shell works fine here, and it saves you time on a busy day. Just make sure it is the unbaked kind, since the crust bakes right along with the filling.

How do I know when the pie is done?

The center should look firm and not jiggle like liquid when you nudge the pan. Pulling it too soon is the most common mistake, and it leaves you with a runny slice.