French Coconut Pie Recipe -
French Coconut Pie Recipe
  • READY IN 55 mins

French Coconut Pie

Recipe by  

"This is very rich and custard-like with coconut and pecans"

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch pies or 1 - 9 inch deep dish pie Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
  2. In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
  3. Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2003

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.

Most Helpful Critical Review
Jul 25, 2010

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.

Aug 20, 2003

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.

Jun 21, 2010

"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?

Nov 25, 2005

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.

Jul 23, 2003

This was awesome! Loved the taste-very rich.

Apr 28, 2010


Jul 19, 2003

I prepared this for our Thanksgiving dinner and I had to hide the last piece so that I could take home the leftovers!


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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