French Coconut Pie Recipe
This beautiful French Coconut Pie got the name "French" from the filling that's similar to biscuits called Macaroons, which are made of coconut in France. There are other varieties known around the world as well. While researching we also discovered that this pie is sometimes called Impossible pie, because the top crust forms while the pie is baking (beautifully brown crust as seen below).
We love this easy French Coconut Pie recipe because it's so simple to make, yet the flavor is so rich and complex. We especially adore:
- Made with homemade spelt pie crust
- The homemade spelt crust adds that slightly earthy, rich flavor
- The filling is sweet and nutty
- Coconut, lime, and berries are a match made in heaven
- The coconut pie is moist, soft, but with a bite
- Easy to make
- Perfect pie to be enjoyed with your afternoon coffee or tea
- Amazing for celebrations and gatherings, such a crowd-pleaser
- It's pretty solid, so it's easy to transport in your car - makes a great homemade gift
How to make French Coconut Pie
It's a simple pie, that takes about 2 hours to make from start to serving. It goes like this:
- Make the spelt pie dough
- Roll out the dough, place in the fridge or freezer to chill
- Bake the spelt crust
- Make the coconut pie filling
- Pour the coconut pie filling into cooled baked pie crust
- Arrange the berries on top of the filling
- Bake
- Cut on even slices and serve with some icing sugar on top, enjoy
Spelt Pie Crust Recipe
So why did we go for spelt pie crust in this recipe? The answer is simple. Spelt pie crust is brittle and has a beautiful earthy flavor that goes amazingly well with coconut, raspberries, and blueberries. It's buttery and not too thick. It's really good. You can substitute the spelt flour with whole wheat flour as well. Or you can use a different pie crust recipe, for example, this simple, homemade tart crust recipe from the blog.
How to Store and Freeze French Coconut Pie
Store any leftovers, covered, in a fridge for up to 3 days. Ten minutes before serving, remove from the fridge. This will make the coconut pie softer.
You can also freeze French Coconut Pie slices. Place them on a large tray or baking sheet and place in the freezer or use an airtight container. Keep them frozen for up to 2 months. Defrost by placing the slices on room temperature until they are ready to serve. If you are in a hurry, you can place the slices on a baking sheet lined with parchment paper and place in the oven for about 5 - 10 minutes, then serve.
The spelt pie dough can be made up to 2 months ahead (freeze in a tart tin).
Try these tasty coconut desserts as well
- Upside down Mango Cake with Coconut
- Lamingtons (Chocolate treats with Coconut)
- Grilled Pineapple Slices with Mint Brown Sugar and Coconut
- Lime Coconut Candy Bars
METHOD
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Spelt Pie Dough
Add spelt flour, sugar, a pinch of salt and vanilla to a large bowl. Add cold butter cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left. You can also use a blender or food processor to make the dough. Add milk and knead until it all comes together, for about 30 seconds. Don't overwork it. It should remain crumbly.
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roll out the pie dough
Dust your working surface with flour. Place a sheet of parchment paper over the dusted surface. Place the pie dough in the center of the parchment paper and cover with another sheet of parchment paper. Using a rolling pin, roll the dough to approximately 1/2 cm (1/4-inch) thickness. Place the dough on a tray or baking sheet (lined with parchment paper) and place in the fridge for 1 hour or in a freezer for 30 minutes. Preheat the oven to 190°C / 375 °F.
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Bake the spelt pie crust
Remove the dough from the fridge (or freezer) and roll it onto 2 - 3 mm (1/10) inch thickness. Transfer the dough to a Non-Stick Removable Loose Bottom tart pan (28 cm / 11 inch). Prick the dough with a fork. Trim any extra dough or run a rolling pin over the top to remove excess dough. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper-lined pie dough with pie weights or dried beans. Bake partially. First, bake for 10 minutes at 190°C / 375 °F, then remove the paper with the beans or pie weight and bake for another 10 minutes. Let the baked pie crust cool on a wire rack.
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Coconut filling
Separate the yolks from the whites. In a bowl, beat the egg whites with half of the sugar (90g / 3.2 oz) until stiff peaks form. In a separate bowl beat the egg yolks with the rest of the sugar. Beat for about 5 minutes or until the mixture is pale and well combined. Add the milk (it should be at room temperature), melted butter (cool), lime zest, vanilla, and a pinch of salt. Mix thoroughly. Using a kitchen spatula fold the egg whites and the desiccated coconut into the egg mixture in three additions, until well incorporated. Pour the mixture into the cooled pie crust. Top with raspberries and blueberries. Place in the oven and bake for 30 - 35 minutes at 190°C / 375 °F, or until the top is golden brown.
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Serve
Cool completely before serving. Slice the French Coconut Pie with Lime and Berries. Sprinkle with icing sugar and serve.
