Introduction
Hey there! Today, I want to share with you a delightful recipe that brings a taste of France right into your kitchen – French Coconut Pie. This pie is a true gem that combines the richness of coconut with a delicate, flaky crust. It’s a dessert that never fails to transport me to the charming cafes of Paris or the sunny beaches of the French Riviera.
Why You’ll Love This
I make this pie when I want to indulge in a dessert that is both comforting and exotic. The combination of creamy coconut filling and the buttery crust is simply irresistible. My family goes crazy for this pie because it’s like a tropical vacation in every bite. Plus, it’s surprisingly easy to make, so you don’t need to be a pastry chef to impress your loved ones with this treat!
Ingredients
For the crust:
– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cut into small pieces
– 3-4 tablespoons ice water
For the filling:
– 1 ½ cups shredded coconut
– 1 cup whole milk
– ½ cup heavy cream
– ½ cup granulated sugar
– ¼ cup all-purpose flour
– 3 large eggs
– 1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350°F (175°C).
2. Start by making the crust. In a large bowl, whisk together the flour and salt. Add the cold butter and use your fingers or a pastry cutter to mix it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Meanwhile, prepare the filling. In a saucepan over medium heat, combine the shredded coconut, milk, and heavy cream. Cook, stirring occasionally, until the mixture comes to a simmer. Remove from heat and set aside to cool slightly.
5. In a separate bowl, whisk together the sugar and flour. Add the eggs and vanilla extract, and whisk until well combined.
6. Slowly pour the egg mixture into the coconut mixture, whisking continuously to prevent curdling. Set aside.
7. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle large enough to fit your pie dish.
8. Transfer the dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough and crimp the edges.
9. Pour the coconut filling into the prepared crust.
10. Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
11. Remove the pie from the oven and let it cool completely before serving. The flavors will develop even more as it cools.
Notes
This pie is best enjoyed within a day or two of baking. Though honestly, in my house, it never lasts more than a day! The crust will stay crisp if you store the pie at room temperature, but you can also refrigerate it if you prefer it chilled.
Variations
Feel free to experiment with different variations of this pie. For a tropical twist, you can add some diced pineapple or mango to the filling. You can also sprinkle some toasted coconut on top for an extra burst of flavor and texture.
Equipment
While a pie dish is essential for this recipe, if you don’t have one, don’t worry! You can use a tart pan or even a deep-dish pizza pan as a workaround. The important thing is to have a vessel that can hold the deliciousness of this pie.
Serving Suggestions
I personally love serving this pie with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the creamy filling and the lightness of the whipped cream is simply heavenly. If you want to add a touch of elegance, you can drizzle some caramel sauce on top.
Pro Tips
Don’t rush the cooling process after baking the pie. It’s tempting to dig in right away, but trust me, letting it cool completely will result in a better texture and flavor. I once tried rushing this step and regretted it because the filling wasn’t as set as it should have been.
When rolling out the dough, make sure to sprinkle some flour on your surface and rolling pin to prevent sticking. It also helps to roll the dough from the center outwards, rotating it occasionally to maintain an even thickness.
FAQ
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Absolutely! Sweetened shredded coconut will add an extra touch of sweetness to the pie. Just keep in mind that the filling may be slightly sweeter, so you might want to adjust the amount of sugar accordingly.
Q: Can I use a pre-made pie crust instead of making my own?
A: Of course! While making your own crust adds a homemade touch, you can certainly use a pre-made crust if you’re short on time. Just follow the instructions on the package for baking the pie.
So there you have it – a delightful French Coconut Pie recipe that will transport you to the charming streets of Paris or the sunny shores of the French Riviera. Give it a try, and let the flavors whisk you away on a culinary adventure. Bon appétit!
FRENCH COCONUT PIE
A delightful French Coconut Pie that combines the richness of coconut with a delicate, flaky crust, offering a taste of France right in your kitchen. Creamy coconut filling in a buttery crust makes this dessert irresistible and perfect for anyone who wants to enjoy a comforting and exotic treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
- 1 ½ cups shredded coconut
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
Directions
-
Preheat your oven to 350°F (175°C).
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Make the crust by whisking flour and salt, then mixing in cold butter until crumbly. Gradually add ice water, form a dough, refrigerate for 30 minutes.
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Prepare the filling by simmering shredded coconut, milk, and heavy cream. In a separate bowl, mix sugar, flour, eggs, and vanilla. Combine both mixtures.
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Roll out the dough, transfer to a pie dish, add the filling.
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Bake at 350°F for 40-45 minutes until set.
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Let the pie cool completely before serving.