If you've visited central Alabama lately, you've likely heard tell of (or tasted!) Kathy G.'s mouth-watering work. A local legend in the catering and event planning industries, Kathy G. is a cookbook author and expert in the kitchen. This French Coconut Pie recipe comes from Kathy's mother – a true testament to the notion that Southerners find the best recipes through the women that teach us everything we need to know. This creamy coconut pie recipe isn't hard to make, and it creates a dazzling focal point on the dessert table of your holiday get-togethers. Top off your cooled French Coconut Pie with some fresh whipped cream and toasted coconut, and you won't have any leftovers. For more of Kathy G.'s delicious recipes, you can check out her cookbook: Food, Fun & Fabulous: Southern Caterer Shares Recipes and Entertaining Tips.

Mom’s French Coconut Pie

1 cup milk
1 cup sugar
3 eggs
1 cup coconut
2 Tbsp. butter
1 Tbsp. flour
Unbaked pie shells 

Pulse coconut in a food processor. Remove the coconut and place it in the milk to soak. While the coconut is soaking, beat the eggs and add sugar. Add flour, the coconut-milk mixture, vanilla, and butter into the egg mixture. Pour the coconut filling into an unbaked pie shell. Bake at 350˚F for about 45 minutes, and then let the pie cool before garnishing with fresh cream and toasted coconut.

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