There’s something truly magical about the French Coconut Pie with Dulce de Leche Recipe that captivates both the eyes and the palate. Imagine a luscious custard base woven with sweet shredded coconut, all nestled inside a flaky, tender pie crust, and finished with the irresistible caramel richness of dulce de leche swirled right in. This dessert isn’t just a treat; it’s an experience—a tender balance of textures and flavors that feels like a warm hug from a dear friend. Whether it’s for a special occasion or a weekend indulgence, this pie promises to become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the secret to crafting a French Coconut Pie with Dulce de Leche Recipe that’s both indulgent and beautifully textured. Each component plays its part—from the buttery crust that cradles the filling to the shredded coconut that adds a delightful chew and subtle tropical sweetness.
- 1 unbaked 9-inch pie crust: Choose a high-quality or homemade crust for the perfect flaky foundation.
- 1 cup granulated sugar: Sweetens the filling evenly and helps with caramelization.
- 1/2 cup unsalted butter, melted: Provides richness and a velvety finish to the custard.
- 3 large eggs: The binding agent that also creates a smooth, creamy texture.
- 1 teaspoon vanilla extract: Adds aromatic depth and enhances all other flavors.
- 1 tablespoon all-purpose flour: Lightly thickens the filling for just the right firmness.
- 1/4 teaspoon salt: Balances sweetness and elevates flavor complexity.
- 1 cup sweetened shredded coconut: Brings a chewy texture and tropical sweetness that’s essential to this classic dessert.
- 1/2 cup dulce de leche (plus extra for drizzling): The star ingredient that infuses luscious caramel notes throughout the pie.
- Powdered sugar for dusting (optional): Adds a delicate, pretty finish before serving.
How to Make French Coconut Pie with Dulce de Leche Recipe
Step 1: Prepare the Oven and Mix Wet Ingredients
Start by preheating your oven to 350°F (175°C), ensuring it’s fully heated to get that perfect bake. In a large mixing bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract until the mixture becomes silky smooth—this blend sets the tone for a custard that’s rich and luscious.
Step 2: Incorporate Dry Ingredients and Coconut
Next, stir the all-purpose flour and salt into the wet mixture gently but thoroughly. This step thickens the filling just enough to hold together without becoming dense. Now, fold in the sweetened shredded coconut carefully to distribute its sweet chewiness uniformly throughout the batter, which will add delightful texture with every bite.
Step 3: Fill the Pie Crust and Add Dulce de Leche
Pour the coconut-infused custard filling evenly into your unbaked pie crust. To achieve that stunning swirl effect, spoon dollops of dulce de leche over the surface, then swirl it gently into the filling using a knife or skewer—this ribbon of caramel goodness will create pockets of melt-in-your-mouth sweetness throughout the pie.
Step 4: Bake to Perfection
Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the top turns a gorgeous golden brown and the center is set but still slightly wobbly. This baking time ensures a tender custard without overcooking, capturing the delightful creaminess and the toasted coconut’s subtle crunch.
Step 5: Cool and Finish
Allow the pie to cool completely at room temperature before slicing—this resting period helps the pie set beautifully for cleaner slices. When ready to serve, feel free to drizzle more dulce de leche on top and dust lightly with powdered sugar for a decorative touch that also amps up sweetness and visual appeal.
How to Serve French Coconut Pie with Dulce de Leche Recipe
Garnishes
A simple garnish can elevate your presentation to a new level. Think toasted coconut flakes sprinkled over the top for a bit of crunch and to highlight the coconut flavor. A drizzle of extra dulce de leche adds a rich gloss, while a light dusting of powdered sugar lends a delicate, snowy finish—like a little sugar kiss.
Side Dishes
This pie pairs beautifully with fresh seasonal fruit like ripe mango slices or a handful of juicy berries, which complement the sweetness and add refreshing, bright accents. You can also serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance out the richness with creamy coolness.
Creative Ways to Present
If you’re serving this pie at a party or special gathering, consider individual mini pies or tartlets made from the same recipe for personal servings. Swirl a bit more dulce de leche artistically on each plate, or serve slices on pretty dessert plates with a few fresh mint leaves for a pop of color and freshness. A rustic wooden board presentation also works wonders for a cozy, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover French Coconut Pie with Dulce de Leche Recipe tightly with plastic wrap or store it in an airtight container. It keeps well in the refrigerator for up to 3 days without losing its creamy texture or moistness. Bring slices back to room temperature prior to serving to enjoy the best flavor and texture.
Freezing
You can freeze this pie, but keep in mind the texture may change slightly. Wrap it securely in plastic wrap and then in foil to prevent freezer burn. Frozen pie should be enjoyed within one month for optimal freshness. Thaw overnight in the refrigerator before serving and allow it to come to room temperature for the best experience.
Reheating
If you prefer your pie warm, reheat slices gently in a low oven (about 300°F or 150°C) for 10 to 15 minutes. Avoid microwaving as it may alter the pie’s delicate texture. A lightly warmed slice paired with vanilla ice cream is simply divine and brings out all the luscious flavors beautifully.
FAQs
Can I use store-bought pie crust for this recipe?
Absolutely! A good quality store-bought crust saves time and works wonderfully without compromising taste. Just make sure to follow package instructions for prepping it before pouring in the filling.
Is it necessary to use sweetened shredded coconut?
Sweetened shredded coconut adds the right amount of sweetness and moisture, complementing the dulce de leche perfectly. Unsweetened coconut can be used, but you might want to add a touch more sugar depending on your sweetness preference.
Can I make dulce de leche at home?
Yes! You can make your own dulce de leche by slowly simmering a can of sweetened condensed milk in a water bath for a few hours until it thickens and turns a rich caramel color. It’s a fun, hands-on option that yields amazing flavor.
How do I know when the pie is fully baked?
The pie is done when the top is golden brown and the center is set but still slightly jiggly—like a soft custard. The edges should pull away slightly from the crust, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Can I toast the coconut before adding it to the filling?
Toasting the coconut lightly before folding it in adds a lovely nutty depth and crunch that enhances the pie’s texture. Just spread the coconut on a baking sheet and toast at 350°F (175°C) for 5 to 7 minutes, stirring occasionally to prevent burning.
Final Thoughts
If you’re looking for a dessert that feels both classic and special, the French Coconut Pie with Dulce de Leche Recipe is a must-try. Its harmonious blend of creamy coconut custard and gooey caramel notes wrapped in a flaky crust makes every bite unforgettable. I truly hope you give it a try and watch it quickly become a beloved staple in your dessert lineup!
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French Coconut Pie with Dulce de Leche Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This decadent French Coconut Pie with Dulce de Leche combines a rich, creamy coconut filling with the luscious sweetness of dulce de leche, all nestled in a flaky pie crust. Perfectly baked until golden and set, this Southern-American dessert is both comforting and indulgent, making it an ideal treat for special occasions or whenever you’re craving a sweet, tropical-inspired pie.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup dulce de leche (plus extra for drizzling)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the pie evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour and salt to the wet mixture, then gently fold in the sweetened shredded coconut to evenly distribute it throughout the batter.
- Prepare Pie Crust: Pour the coconut filling into the unbaked 9-inch pie crust, spreading it evenly to ensure consistent baking.
- Add Dulce de Leche Swirls: Spoon dollops of dulce de leche across the top of the filling, then use a knife or skewer to gently swirl it into the mixture, creating a marbled effect.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and the center is set without being liquid.
- Cool: Remove the pie from the oven and let it cool completely at room temperature to allow the filling to firm up for cleaner slices.
- Serve: Before serving, drizzle extra dulce de leche over the pie and dust with powdered sugar if desired, enhancing both flavor and presentation.
Notes
- For a deeper coconut flavor, lightly toast the shredded coconut in a dry pan over medium heat before adding it to the filling.
- You can make homemade dulce de leche by simmering a can of sweetened condensed milk until caramelized, or use store-bought dulce de leche for convenience.
- This pie is best served at room temperature or chilled, which helps the filling set perfectly and intensifies the flavors.
