What is the difference between coconut pie and coconut cream pie?

A coconut pie like the classic French coconut pie is baked, with a custard-like filling made from eggs, sugar, butter, and coconut. It forms a firm, chewy center as it cools. In contrast, a coconut cream pie is typically made with a stovetop custard poured into a pre-baked shell, then chilled and topped with whipped cream. It’s silky, not chewy, and served cold.

What is drunken coconut pie?

Drunken coconut pie is a playful twist on the traditional version. It usually includes a splash of rum or bourbon in the filling, adding warmth and complexity to the coconut flavor. You can adapt this easy coconut pie recipe by mixing in 1–2 tablespoons of dark rum before baking. Just be sure to balance sweetness and watch your bake time.

How do you make coconut pie?

Making a French coconut pie is surprisingly simple. Whisk together sugar, eggs, melted butter, vinegar (or buttermilk), shredded coconut, and extracts. Pour into an unbaked pie shell and bake at 350°F for 45–55 minutes. Let it cool before slicing. This no-fuss method makes it one of the most rewarding pies to bake—even for beginners.

Does a coconut pie need to be refrigerated overnight?

It depends. If your coconut pie includes dairy (like milk, cream, or buttermilk), refrigeration is recommended to keep it safe and fresh. Otherwise, it can sit at room temperature, covered, for up to 2 days. Chilling it overnight also helps firm the texture, making cleaner slices the next day.

French Coconut Pie Recipe – Amazing Flavor in 5 Easy Steps

Description

This easy, creamy French coconut pie is a no-bake dream using instant vanilla pudding, whipped topping, and flaky coconut—perfect for busy days when you still crave something indulgent.

Ingredients

Scale

360ml (1 ½ cups) milk

1 (5 oz) package instant vanilla pudding mix

120g (1 ½ cups) flaked coconut, divided

120g (1 ½ cups) frozen whipped topping, thawed, divided

1 (9 inch) pie shell, baked

Instructions

1. Whisk together milk and pudding mix in a large bowl until thickened, about 2 minutes.

2. Fold in 1 cup (80g) coconut and half the whipped topping until well combined.

3. Pour the mixture into the baked pie shell.

4. Spread the remaining whipped topping over the filling.

5. Sprinkle with the remaining ½ cup (40g) coconut.

6. Refrigerate for at least 1 hour before serving chilled.

Notes

Toasting the coconut before sprinkling adds extra flavor and a beautiful golden finish. Use a graham cracker crust or pastry shell depending on your preference.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 448
Sugar: 33g
Sodium: 509mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 5g
Cholesterol: 4mg

Keywords: french coconut pie, easy coconut dessert, pudding pie, whipped topping pie