This post is sponsored for #BrunchWeek . I received product samples from sponsor companies to aid in the creation of #Brunchweek recipes. All opinions are mine.
One of the best things about brunch is it’s an excuse to eat dessert in the morning. Or before lunch, anyway. This French Coconut Pie with Pine Nuts is all that and more — tender coconut and toasty pine nuts baked into an egg filling perfumed with butter, vanilla, coconut and almond flavors, sparked with lemon zest. Close your eyes and breathe deeply.
Welcome back to #BrunchWeek 2018, going on all this week and hosted by Love and Confections  and A Kitchen Hoor’s Adventures ! I’ve joined nearly 40 bloggers from across the country to bring you more than 150 of our best brunch dishes, including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts all this week. We have amazing sponsors, and a great giveaway, too, which you can find right below the recipe.
But let’s get to today’s pie, shall we? My coconut-loving husband inspires me to appreciate and create opportunities for coconut in our lives, and this pie lived up to its promise! If you have a coconut-lover in your life, put this on the menu and prepare to take a bow.
How to make French Coconut Pie with Pine Nuts
Gather your ingredients. We were lucky to be sponsored for #BrunchWeek by Dixie Crystals sugar, Egglands Best  eggs, and LorAnn Oils and Flavors , so I deployed their ingredients to help me create a memorable French Coconut Pie with Pine Nuts for brunch. A small sliver of this and you will be happy. Well, maybe just a tad larger than a small sliver….maybe after you have your first sliver, you’ll want another. Or is that just me?
Fit the pie crust into your pie dish. Feel free to use a prepared crust. I like the Pillsbury brand, available in the cold case at the grocery store. Suit yourself. Crimp the edge so it feels fancy!
Pour in the filling, top with pine nuts, and bake.
It will emerge from the oven toasty brown and lovely!
Are you going to share it?
Let’s make French Coconut Pie with Pine Nuts, shall we?
If you like this recipe and want to save it, pin the image below to your Pinterest board.
Enter the GIVEAWAY (THIS GIVEAWAY IS CLOSED)
Take a look at our generous sponsors, and please enter the giveaway here!  Someone has to win…it might as well be YOU!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Greek Asparagus Quiche  from The Spiffy Cookie.
Ham Egg Cups – 2 Ways  from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus  from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart  from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites  from Wholistic Woman.
Steak and Egg Mini Quiches  from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts  from The Bitter Side of Sweet.
Cinnamon Twist Bread  from That Skinny Chick Can Bake.
Everything Bagel Crackers  from Mildly Meandering.
Grand Marnier French Toast  from Pass the Sushi
Strawberry Lemonade Donuts  from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts  from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese  from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches  from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits  from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast  from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham  from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce  from Caroline’s Cooking.
Grits au Gratin  from The Barbee Housewife.
Macerated Strawberry Sauce  from Amy’s Cooking Adventures.
Primavera Pasta Salad  from It Bakes Me Happy.
Pickled Asparagus  from A Day in the Life on the Farm.
Caramel Apple Cake  from Eat Move Make.
Coconut Sour Cream Pound Cake  from My Catholic Kitchen.
French Coconut Pie with Pine Nuts  from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart  from Sweet Beginnings.
Vintage Gold Cake  from Cooking With Carlee.
The photo below is what I made Monday for #Brunchweek. You will want to try this Refrigerator Pickled Asparagus , and take a look at all the other recipes my blogger pals contributed!
Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.