Stouffer's French Coconut Pie


  • 4 eggs
  • 2 cups granulated sugar
  • 1 tsp cider vinegar
  • 1 tsp vanilla extract
  • 1 1/3 sticks butter
  • 1 (5 1/3 oz.) can Baker's coconut
  • 1 unbaked 9-inch pie shell


Preheat oven to 425° F.

Melt butter, set aside.

Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and vanilla extract and beat until well combined, about one minute. Add melted butter or margarine and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell. Bake at 425° F for 10 minutes.

Reduce temperature to 350° F and bake for an additional 30-35 minutes, until top is golden brown and filling is set. If pie appears to be browning too quickly, reduce oven to 325° F and tent a piece of aluminum foil loosely over top.

Hold pie at room temperature for serving. Serve with unsweetened whipped cream, lightly flavored with vanilla extract.

NOTE: I prefer using the Southern Style shredded coconut, but the Angel Flaked variety is acceptable.

Makes 4

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