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French Coconut Custard Pie

French Coconut Custard Pie

Can be mixed up in one bowl - clean up is a snap!

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  • 1 (9-inch) pie crust, baked and cooled*
  • 3 eggs
  • 1 1/2 cups C&H Pure Cane Granulated Sugar
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1 1/2 cups coconut flakes


  1. Heat oven to 350 degrees F.
  2. Beat eggs and sugar.
  3. Add flour, milk, melted butter, vanilla extract and vinegar; mix well.
  4. Stir in coconut and pour into partially baked pie crust.
  5. Bake until top is golden and filling is set in center, about 45-55 minutes.
  6. Serve at room temperature.
  7. Store leftovers in refrigerator.

Serves 8.

* To partially bake crust: Lay a piece of foil over raw crust and fill part way with pie weights. Bake in preheated 375 degrees F oven until crust is set and beginning to pale, with a touch of golden brown, about 18-20 minutes.

Credit: This was a winner in the 1999 C&h Sugar Baking Contest

Ownership: Curtis Ruhser Copyright: None

Recipe and photo credit: C&H Cane Sugar -