French Coconut Pie with Dulce de Leche Recipe
Get ready to fall in love with the buttery, toasted magic of this French Coconut Pie with Dulce de Leche! Picture a creamy, golden custard brimming with sweet coconut, all nestled in a flaky pie crust and crowned with a gorgeous drizzle of rich dulce de leche. It’s a dessert that feels like a sunny afternoon in the French countryside, yet is incredibly easy to whip up in your own kitchen. This pie is pure comfort, with a luscious texture and caramel-kissed finish that’ll make it an instant family favorite.
Ingredients You’ll Need
Every ingredient in this French Coconut Pie with Dulce de Leche works together to create layers of flavor and that unmistakable homemade charm. They’re kitchen staples, but when combined, the result is a pie that’s nothing short of extraordinary!
- Unbaked 9-inch pie crust: The buttery base that holds all the rich filling together—store-bought works in a pinch, but homemade is always welcome.
- Granulated sugar (1 cup): Brings sweetness and balances the coconut’s natural flavor.
- Large eggs (3): The secret to the pie’s silky-smooth, custard-like consistency.
- Unsalted butter, melted (1/2 cup): Adds richness and that irresistible tender crumb.
- Vanilla extract (1 teaspoon): Rounds out the flavors and gives a warm, fragrant note.
- All-purpose flour (1 tablespoon): Helps thicken the filling just enough to hold its shape when sliced.
- Salt (1/4 teaspoon): A little salt sharpens all the sweet flavors beautifully.
- Sweetened shredded coconut (1 cup): The star ingredient, adding chewy texture and tropical flair.
- Milk (1/2 cup): Keeps the custard smooth and creamy without overpowering.
- Dulce de leche, warmed for drizzling (1/2 cup): Drizzled on top for a caramel finish that makes every bite unforgettable.
How to Make French Coconut Pie with Dulce de Leche
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place the 9-inch unbaked pie crust in your pie dish and gently crimp the edges for those pretty, rustic ruffles. Take a second to admire—this crust will soon hold sweet, coconutty treasure!
Step 2: Make the Coconut Custard Filling
In a mixing bowl, whisk together the granulated sugar, eggs, melted butter, vanilla extract, flour, and salt. You’re looking for a smooth, glossy batter here. Once everything’s combined, stir in the sweetened shredded coconut and milk until you see lovely flecks of coconut throughout.
Step 3: Assemble and Bake
Pour the coconut mixture into the prepared pie crust, smoothing the top with a spatula. Slide the pie into the oven and bake for 45 to 50 minutes. The top will turn golden brown and the filling should be set but still give a gentle little jiggle in the center—just right!
Step 4: Cool and Drizzle with Dulce de Leche
Remove the pie from the oven and allow it to cool completely at room temperature. When you’re ready to serve, warm the dulce de leche just until it’s pourable and drizzle it generously all over the pie. The glossy caramel ribbons take this French Coconut Pie with Dulce de Leche right over the top.
Step 5: Slice and Serve
With a sharp knife, slice the pie into wedges—each piece should show off toasted coconut and that unmistakable dulce de leche gleam. Serve at room temperature or slightly chilled for the dreamiest dessert experience.
How to Serve French Coconut Pie with Dulce de Leche
Garnishes
A sprinkle of toasted coconut curls or a cloud of softly whipped cream turns each slice into a feast for the senses. If you want to be extra decadent, add a light dusting of powdered sugar or even some chopped toasted pecans to heighten the pie’s luscious appeal.
Side Dishes
Pair this French Coconut Pie with Dulce de Leche with a scoop of vanilla or coconut ice cream for a cool, creamy contrast. Fresh berries—think raspberries or sliced strawberries—add a bright, tangy bite alongside the pie’s rich sweetness.
Creative Ways to Present
Try serving individual mini French Coconut Pies in ramekins for a charming touch at parties. Or, drizzle the dulce de leche in a criss-cross pattern for a bakery-worthy presentation. Going for a brunch spread? Cut the pie into bite-sized squares and arrange them on a rustic wooden board for easy snacking.
Make Ahead and Storage
Storing Leftovers
Wrap leftover French Coconut Pie with Dulce de Leche tightly in plastic wrap or store in an airtight container in the refrigerator. The pie will stay fresh for up to 4 days, and the flavors just keep getting better as they mingle.
Freezing
To freeze, simply wrap the pie (whole or in slices) in plastic wrap and then foil. It will keep for up to 2 months. Thaw overnight in the fridge before serving and wait to drizzle with dulce de leche until just before you eat.
Reheating
If you prefer your French Coconut Pie with Dulce de Leche slightly warm, pop individual slices in the microwave for 10-15 seconds. For a freshly baked feel, heat the pie in a 300°F (150°C) oven for 10 minutes. Always add the dulce de leche after reheating for best results.
FAQs
Can I use store-bought pie crust?
Absolutely! A good quality store-bought pie crust will work beautifully and save you time. If you’re feeling ambitious, though, a homemade crust brings out a lovely, extra-buttery flavor in the French Coconut Pie with Dulce de Leche.
Is the pie overly sweet with both coconut and dulce de leche?
Surprisingly, the pie balances sweet and toasty flavors wonderfully. The salt and flour in the filling keep things grounded, and you can always adjust the amount of dulce de leche drizzled on top to suit your tastebuds.
Can I make this recipe ahead of time?
Absolutely! In fact, letting the French Coconut Pie with Dulce de Leche rest overnight in the fridge makes the flavors meld together even more. Just add the dulce de leche before serving.
What does the texture of this pie compare to?
It’s a heavenly cross between a chewy coconut macaroon and a creamy custard pie, with a golden, toasted top and a gooey caramel crown thanks to the dulce de leche.
Does the pie need to be refrigerated?
Yes! Because of the milk and eggs, it’s best to keep French Coconut Pie with Dulce de Leche refrigerated until you’re ready to serve. Bring it out about 20 minutes before slicing for perfect flavor and texture.
Final Thoughts
If you’re craving a showstopper dessert that’s as comforting as it is impressive, you can’t go wrong with French Coconut Pie with Dulce de Leche. One bite, and you’ll want to make it for every gathering—or even just a quiet night at home. I can’t wait for you to experience just how irresistible it is!
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French Coconut Pie with Dulce de Leche Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of French Coconut Pie with Dulce de Leche. This easy dessert combines the tropical flavor of coconut with the caramel sweetness of dulce de leche, all nestled in a flaky pie crust. Perfect for any occasion, this pie is sure to impress your guests with its decadent taste.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup milk
- 1/2 cup dulce de leche, warmed for drizzling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Place the pie crust in a 9-inch pie dish and crimp the edges.
- Mix the filling: In a medium bowl, whisk together sugar, eggs, melted butter, vanilla, flour, and salt. Stir in coconut and milk.
- Bake: Pour the mixture into the pie crust and bake for 45–50 minutes until set.
- Cool and serve: Let the pie cool, then drizzle with warm dulce de leche before slicing and serving.
Notes
- For extra indulgence, spread dulce de leche on the bottom of the crust before adding the filling.
- Best served at room temperature or slightly chilled, pairs well with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
