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TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste.

FRENCH COCONUT PIE RECIPE

There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.  

Trisha Yearwood French Coconut Pie Recipe

Ingredients

  • 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 1 Tablespoon flour
  • 1 Teaspoon vanilla
  • one 9 inch pie crust, homemade or store-bought

Instructions

  • Preheat oven to 350 degrees.
  • If using a store-bought crust thaw it first before starting the recipe. Place the coconut, eggs, buttermilk, sugar, butter, vanilla, and flour into a stand blender.
  • Using the whip attachment, beat the ingredients until well combined. If using a hand mixer, place the ingredients in a large bowl and beat until the ingredients are well combined and look creamy. 
  • Place the filling into the pie shell, bake at 350 degrees for 45 - 50 minutes or until the pie is lightly browned on top and a toothpick inserted in the centre comes out clean.

Notes

If the pie filling looks a little curdled when you're beating it, just keep beating. It all comes together to make a creamy pie filling.

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE
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