French Coconut Pie

Used 2C sugar and 2 tsp Vanilla as suggested by someone else. Going to make again soon and may reduce sugar a little more. Very rich! Used 9” Deep Dish and thought better than 2 8” pie plates.

Delicious, just as is. This is a keeper!!

Easy to make, comes together quickly. Watch the cooking time carefully, as custards go from jiggly to firm in a flash in the oven. You want it jiggly when it comes out to allow for carry-on cooking on the rack. It’s a great pie.

OUTSTANDING! So rich… and EASY. I made the 9 inch single pie. I think next time (and there WILL be a “next time”!) I will do as some suggested and use 2 cups of sugar (as opposed to 2 1/4.)

I have to say: this recipe is not even remotely French. Pecans are very rare in France. Also, French pastries do not use anywhere as much sugar as this recipe calls for. This is a rich and tasty pie, but it is not French. It is 100% American. Just had to point that out.

Lovely pie. I made a half recipe for a single pie. I also used a scant cup of sugar and added a half tsp vanilla and touch of nutmeg. This was a great pie. It did get really brown on top at 45 minutes so next time I’ll check it at 35 minutes. I’d rather it not be as brown. But it was a great pie

My grandkids like this, but I don’t think I will make it again. I did add 3/4 cup mini semi sweet chocolate chips and a capful of vanilla. I toasted the pecans and prebaked the crusts for about 5 minutes. My two 8” pies baked for 40 minutes and I had enough filling to make 2 little ramikins. They turned out perfect. However, I wasn’t crazy about the custard mixed with the pecans, coconut and chocolate. I should have realized that 6 eggs (and the description itself) plainly told me it was custard like pie! I have made something similar before but it has sweetened condensed milk instead of the eggs. I will look for that recipe the next time I have a craving for a decadent coconut, pecan desert.

This is very easy to make and tastes great. It took a little longer to bake. Just make sure it’s set in the middle. I also reduced the sugar to 2 cups which was sweet enough for me.

I was very optimistic about this pie while making it. Sadly, the pecans overpowered any taste of coconut. There wasnt much custard. Overall, it didnt taste bad at all but it just isnt coconut pie. I wil give it another shot without pecans and submit another review. Timing for cooking at 45min was accurate so the instructions are good at least.

I made this pie, and it was delicious, but next time I will reduce the sugar to 1-1/2 cup or even less, if using sweetened coconut flakes, I did one with just pecans and coconut, and the other I made coconut, pecans and a few chocolate chips I also made my own buttermilk, by mixing a plain yogurt and skim milk, delicious

My husband & I love this recipe! I did add a teaspoon of vanilla per pie, and a handful of mini chocolate chips, but I’m sure it’s delicious as written. Just FYI, I’ve tasted this pie when it was still slightly warm from baking, at room temperature, and after refrigerating, and I think the flavor is superior at room temperature.

My husband and children devoured this. I added a handful of chocolate chips to the batter and served with fresh whipped cream which I highly recommend. I also prebaked the crust for about 10 minutes before adding the filling which ensured it baked through.

Very delicious, can’t get enough of it. Sweet and very yummy

This pie is die for. I made two in one week for different set of friends and both raved about it. I added 1/2 C mini choc chips to one and I prefer it with the chips but it was a hit w.out them as well. Several people asked me for the recipe. Best coconut pie I have ever had. Use a deep dish pie plate, not enough filling for two pies but too much for one pie. Or plan on pitting extra filling in ramekins for pudding. If using sweetened coconut ( that was all I had) reduce sugar to 2 cups. Next time I will reduce sugar a little more. I have a convection oven and my pie baked in about 45 min.

I absolutely love this recipe!

Awesome recipe and so easy! Creamy, coconut, pecan loveliness!

I have made this pie recipe twice. The first time i cut the sugar to 2 cups and added 1 1/2 tsp vanilla. It was still to sweet so next time a cut the sugar to 1 1/2 cup and it was just right! Very easy to make.

This was fantastic! I’m giving it 4 vs 5 because I made a change I think is necessary to make it 5. I read other reviews and used 2 cups of sugar but I also used unsweetened coconut. The recipe doesn’t specify. (My family won’t eat sweetened coconut but they did discover they like fresh, or unsweetened, coconut.) It was the right call (unless you really do want it to taste like a candy bar.) I sprinkled mini chocolate chips, after baking, around the rim so that people COULD have chocolate if they wanted it. Not necessary for a high rating though. The base pie without chocolate is GREAT! I will make often.

Loved it and it was very easy to make. It was a big hit at my house.

Found this recipe years ago and made it for extra credit in my French II class. I left the extra one at home and my family ate it before I came back from school. Now every year for Christmas or Thanksgiving I get asked to make it, Thank you so much for sharing!

I made this for a family gathering last night. I used Pillsbury purchased pastry crust, added vanilla, used 2 cups sugar as suggested by previous reviewers and lightly parched the pecans in an iron skillet on top of the stove. Three generations of people loved it. Next time will try it with the chocolate chips. Thanks.