Embrace the enchanting world of French desserts with the French Coconut Pie, a delightful concoction that beautifully marries the rich flavor of coconut with a luscious custard filling. This pie is a testament to the elegance and simplicity of French baking. Whether you’re hosting a soirée or indulging in a quiet evening dessert, this pie promises to be the star of the occasion.
Ingredients:
- For the Pie Shell:
- 1 (9-inch) pie dough
- For the Filling:
- 1 ¼ cups (3 3/4 ounces) unsweetened shredded coconut
- ½ cup buttermilk
- 1 teaspoon vanilla extract (assumed from context)
- 1 cup (7 ounces) sugar
- 8 tablespoons butter, melted and cooled
- 2 large eggs plus 1 large yolk
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Directions:
- Prepare the Pie Shell: Preheat your oven to 325 degrees. Roll out the dough into a 12-inch circle on a floured surface. Carefully transfer the rolled dough into a 9-inch pie plate, trimming any excessive overhang. Fold the edges and crimp them for a decorative touch. Place in the freezer for about 15 minutes until firm.
- Line the pie shell with parchment paper squares, allowing them to overlap the edges. Fill with pie weights and bake until the edges are lightly golden approximately 18-25 minutes. Remove from oven, discard the parchment and weights, and set aside. The pie shell doesn’t need to cool completely before the next step.
- In a bowl, combine the coconut, buttermilk, and vanilla extract. Let this mixture sit for 15 minutes.
- In a larger bowl, whisk together sugar, melted butter, eggs, egg yolk, flour, and salt. Incorporate the coconut mixture, ensuring a smooth blend. Pour this coconut custard filling into the warm pie shell.
- Bake the pie until the custard sets and a lovely golden-brown crust forms on top, which takes about 40 to 55 minutes.
- Once baked, transfer the pie to a wire rack and let it cool completely for around 4 hours. It’s best served at room temperature. If storing, cover the cooled pie and refrigerate for up to 2 days, but bring it to room temperature before serving.
Notes/Conclusion:
French Coconut Pie is a celebration of flavors and textures. The creamy coconut custard paired with the crisp pie shell offers a bite that’s both rich and refreshing. When choosing the coconut, ensure it’s unsweetened shredded coconut, sometimes labeled as “coconut flakes.” The outcome is a pie that’s not overwhelmingly sweet but just right. If you’ve relished this recipe, share the joy with friends and family, and let the compliments pour in!