This pie isn’t French in any respect. In actual fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with components from French Guiana, which is probably going the way it received its identify.
French Coconut Pie
Makes 1 (9-inch) pie
- All-Butter Pie Dough (recipe follows)
- 1½ cups (300 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour, plus extra for dusting
- ¼ teaspoon kosher salt
- 3 massive eggs (150 grams), room temperature
- 6 tablespoons (84 grams) unsalted butter, melted and cooled barely
- 1½ teaspoons (6 grams) vanilla extract, divided
- ¾ cup (180 grams) entire buttermilk, room temperature
- 2 cups (200 grams) flippantly packed sweetened flaked coconut, coarsely chopped
- ½ cup (120 grams) chilly heavy whipping cream
- Garnish: toasted sweetened flaked coconut
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Place oven rack in backside third of oven. Preheat oven to 400°F (200°C).
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On a flippantly floured floor, roll All-Butter Pie Dough right into a 12-inch circle (about ⅛ inch thick). Switch to a 9-inch pie pan, urgent into backside and up sides. Trim extra dough to ½ inch past fringe of pan, if wanted. Fold edges below, and crimp as desired. Freeze till agency, about quarter-hour.
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In a big bowl, whisk collectively sugar, flour, and salt. Whisk in eggs, melted butter, and 1 teaspoon (4 grams) vanilla till mixed. Whisk in buttermilk. Stir in chopped coconut. Pour into ready crust.
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Bake for 18 to twenty minutes. Loosely cowl with foil, and cut back oven temperature to 350°F (180°C); bake till edges are set however heart nonetheless has a slight jiggle and an instant-read thermometer inserted in heart registers 200°F (93°C), 40 to 45 minutes extra. (The pie might puff when faraway from the oven after which deflate barely because it cools.) Let cool fully on a wire rack. Refrigerate till able to serve.
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Simply earlier than serving, in a medium bowl, whisk collectively chilly cream and remaining ½ teaspoon (2 grams) vanilla till thickened and medium-stiff peaks kind.
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Spoon onto pie, and garnish with toasted coconut, if desired. Refrigerate in an hermetic container for as much as 3 days.
All-Butter Pie Dough
Makes 1 (9-inch) crust
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, cubed
- ¼ cup (60 grams) ice water, plus extra if wanted
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Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter, and pulse till combination is crumbly and butter items are pea-size. With processor working, add ¼ cup (60 grams) ice water in a gradual, regular stream simply till dough comes collectively. (Combination might seem crumbly. It must be moist and maintain collectively when pinched.) Add extra ice water if wanted.
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End up dough onto a clear floor, and form right into a disk. Tightly wrap in plastic wrap. Refrigerate for not less than 1 hour or as much as 2 days. Let dough stand at room temperature for 10 to fifteen minutes earlier than rolling if refrigerating for longer than 1 hour.
