French Cream Pie
A rich, creamy French cream pie featuring coconut, pecans, and vanilla, perfect for dessert gatherings or special occasions with its smooth texture and nutty flavor.
Ingredients
Instructions
- Cream butter and sugar together.
- Add flour or cornstarch and mix well.
- Add eggs one at a time, beating after each addition.
- Stir in buttermilk, coconut, pecans, and vanilla.
- Pour the mixture into a partially baked 9-inch pie crust.
- Bake at 325°F until the filling is set and a toothpick inserted in the center comes out clean, approximately 40 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter and toasting the pecans before adding them to the mixture. If you prefer a gluten-free option, substitute the flour with cornstarch. Ensure the eggs are at room temperature for better incorporation into the batter, resulting in a smoother filling. Also, using fresh coconut can enhance the pie's texture and flavor.
Serving Suggestions
Serve the French Cream Pie chilled or at room temperature, garnishing with whipped cream or a sprinkle of toasted coconut for added texture. It pairs wonderfully with a scoop of vanilla ice cream or a side of Fresh Fruit Salad for a refreshing contrast. Enjoy it as a delightful dessert after a hearty meal or alongside coffee for an afternoon treat.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 300°F for about 10 minutes, or until warmed through. Avoid microwaving, as it may make the crust soggy while unevenly heating the filling.
Nutrition & Diet Analysis (per serving)
Each serving of French Cream Pie contains roughly 522 calories, with 7g protein, 40g carbohydrates, and 39g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (14% of the Daily Value), and iron (13% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, using a store-bought pie crust is a convenient option and can save time. Just ensure to partially bake it according to package instructions before adding the filling. This helps maintain a flaky texture and prevents the crust from becoming soggy.
What can I substitute for buttermilk if I don't have any?
If you don't have buttermilk, you can easily make a substitute by mixing 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity of buttermilk and work well in the pie.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. After baking, allow it to cool completely before refrigerating. This helps the flavors meld together. Just remember to cover it tightly to keep it fresh, and serve it chilled or at room temperature the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).