French Cocoanut Pie is an old-fashioned baked dessert with a sweet, buttery filling built from simple pantry staples. The handwritten recipe uses oleo, sugar, beaten eggs, frozen coconut, vinegar, and vanilla, all poured directly into an unbaked pie shell and baked until set. Coconut pies like this became especially popular in American home kitchens during the twentieth century, when packaged and frozen coconut made the tropical ingredient convenient for everyday baking. A small spoonful of vinegar helps balance the considerable sweetness without making the finished pie taste sour. With its crisp pastry shell, chewy coconut, rich custard-like center, and lightly browned top, this uncomplicated pie is a wonderful example of practical vintage home baking.
Ingredients
- 1 stick oleo (or margarine, melted)
- 1 ½ cups granulated sugar
- 3 large eggs (beaten)
- ½ tall can frozen coconut
- 1 tbsp vinegar
- 1 tsp vanilla extract
- 1 unbaked 9-inch pie shell
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F.
Step 2: Melt the Oleo
- Melt 1 stick of oleo or margarine and allow it to cool slightly.
Step 3: Beat the Eggs
- Beat the 3 whole eggs until evenly combined.
Step 4: Combine the Filling
- Combine the melted oleo, sugar, beaten eggs, frozen coconut, vinegar, and vanilla.
- Mix until evenly blended.
Step 5: Fill the Pie Shell
- Pour the coconut mixture into the unbaked pie shell.
- Spread the coconut evenly if necessary.
Step 6: Bake
- Bake at 350°F for approximately 1 hour, or until the filling is set and the top is lightly golden.
Step 7: Cool
- Remove the pie from the oven and allow it to cool before slicing.
Tips
- Use unsalted butter in place of the oleo for a richer buttery flavor.
- Do not omit the vinegar; the small amount helps balance the sweetness without giving the pie a noticeable vinegar flavor.
- Use a standard 9-inch unbaked pastry crust.
- Place the pie on a baking sheet before putting it in the oven to make it easier to handle and catch any spills.
- If the crust edges brown too quickly, loosely cover them with aluminum foil.
- Allow the pie to cool thoroughly before cutting so the filling has time to firm.
- For additional coconut flavor, sprinkle a small amount of coconut over the top during the final 10–15 minutes of baking.
- Serve plain or with a spoonful of lightly sweetened whipped cream.
- For cleaner slices, chill the cooled pie briefly before cutting.
- Following the original handwritten note, the cooled pie can be wrapped well and frozen for later serving.
Nutrition
Calories: 445kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 72mgSodium: 235mgPotassium: 115mgFiber: 2gSugar: 41gVitamin A: 390IUVitamin C: 0.3mgCalcium: 30mgIron: 1.2mg