Recipe by Shirley
"This is very rich and custard-like with coconut and pecans"
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2 1/4 cups
prepared 8 inch pastry shells
A good basic coconut pie recipe...the buttermilk gives it a rich flavor, I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site.
I used the 9-inch pie crust, it took about an hour and half to cook. I love the custard texture with the crunchy pecans. But it's to sweet for my taste.
Wonderful custard flavor! This is one of the most delicious coconut pies I have ever tasted. Its so amazing to me that the coconut and pecans float to the top, while the custard part stays on the bottome. I was afraid it would all blend together! Thanks Shirley.
"WOW. Did I really make this myself?? Because it tastes like something from a 5-star restaurant"--that is what I thought every time I took a bite. SO EASY yet SO SO SO yummy and unique. I used home-made pie crust and half of the butter and can't imagine it any better. Did I mention this pie is amazing?
Freaking awesome. After reading the reviews- here's what I did: added a splash of vanilla and a handful of mini chocolate chips. I only did 2 cups of sugar. The amount of coconut is just right. I cooked it up in 8" pies- set up very nicely after the 45 min cook time. The chocolate chips really add a ton to this pie. My SIL said it reminded her of an Almond Joy bar. What I will do in the future- add even more chocolate chips. I will try a half cup more pecans, and maybe try toasting them ligtly before adding them to the mix. They get lost in the coconut and sugar.
Wow! This pie is going to be replacing my regular coconut pie recipe. It is so simple to put together - just takes a couple of minutes, and the flavor is outstanding. I wasn't sure about pecans in a coconut pie, but they go great together. I filled 2 regular pie crusts and had a little bit left over so I grabbed my small cast iron skillet and poured the remainder in it and threw it in the oven for about 15 minutes and it was great even without a crust.
I have been making this pie for years with just a few changes and it is always a favorite and highly requested at family gatherings. I add 2 teaspoons vanilla, only use 2 cups sugar and up the coconut to 2 cups. I have made with and without pecans and it is great either way.
This was very good. I did cut the sugar back to 2 cups, and will try cutting it to 1-3/4 cups next time, as it was still a little too sweet, and I'd like the tangy flavor of the buttermilk to be a subtle background note. (Remember, the coconut is also sweetened). I also added a teaspoon of vanilla. It was a nice, light dessert, and I will definitely make it again. I used Trader Joe's frozen pie crusts with this and they were the best pre-made pie crusts I've ever found.
* Percent Daily Values are based on a 2,000 calorie diet.
French Coconut Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
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It's creamy, it's coconutty, it's perfect. Enjoy.
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