French Coconut Pie with Pine Nuts #Brunchweek

by Dorothy Reinhold on May 1, 2018

Print This Post Print This Post FRENCH COCONUT PIE WITH PINE NUTS: Tender coconut and toasty pine nuts baked into an egg filling perfumed with butter, vanilla, coconut and almond flavors, sparked with lemon zest.

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

Ingredients for French Coconut Pie on ShockinglyDelicious.comGather 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?

Put the crust into the pie dishFit 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!

French Coconut Pie with Pine Nuts ready for the oven Pour in the filling, top with pine nuts, and bake.

French Coconut Pie with Pine Nuts full pieIt will emerge from the oven toasty brown and lovely!

French Coconut Pie with Pine Nuts ready to be eatenMmmmm….

French Coconut Pie with Pine Nuts cutAre you going to share it?

Let’s make French Coconut Pie with Pine Nuts, shall we?

French Coconut Pie with Pine Nuts

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours, 15 minutes

Yield: Seres 8-10

French Coconut Pie with Pine Nuts

FRENCH COCONUT PIE WITH PINE NUTS: Tender coconut and toasty pine nuts baked into an egg filling perfumed with butter, vanilla, coconut and almond flavors, sparked with lemon zest.


  • 1 (9-inch) prepared pie shell (I use Pillsbury)
  • 3 eggs
  • 1 1/3 cups granulated sugar (I used Dixie Crystals)
  • 1 tabelspoon white vinegar
  • 1 teaspoon Lorann Butter Vanilla Emulsion *see below
  • 1 teaspoon Lorann Coconut Emulsion
  • 1/2 teaspoon Lorann Almond Emulsion
  • Zest of 1 lemon
  • Pinch of salt (~1/4 teaspoon; omit if you are using salted butter)
  • 1 1/4 cup shredded unsweetened coconut flakes
  • 1 stick (4 ounces) unsalted butter, melted
  • 1/2 cup + 2 tablespoons pine nuts, divided use


  1. Heat oven to 350 F degrees. Line a 9-inch pie dish with the prepared crust and flute the edge. Put it in the refrigerator while you prepare the filling.
  2. In a large mixing bowl, beat eggs. Add sugar, vinegar, emulsions, lemon zest and salt and mix well.
  3. Stir in coconut, butter and 1/2 cup pine nuts. Pour filling into prepared pie crust. Sprinkle the remaining 2 tablespoons of pine nuts over the top, and place pie in the oven.
  4. Bake for 60 minutes. Check at 45 minutes and cover the edge of the pie shell with foil or a pie baking rim if the edge crust seems to be getting too brown.
  5. Remove from oven, allow to cool or 1 hour, slice and serve!
  6. Serves 8-10.


Recipe source: Dorothy Reinhold | Shockingly Delicious.

Extract note; You may substitute 1 tablespoon of vanilla extract for the 3 emulsions called for in the recipe, if you like.

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

French Coconut Pie with Pie Nuts on 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 Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

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.

BrunchWeek Desserts:
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!

 Refrigerator Pickled Asparagus for brunch on

BrunchWeek 2018 logoDisclaimer: 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.

{ 23 comments… read them below or add one }

Christie May 9, 2018 at 6:34 pm

That sounds like an interesting combination of flavors.


Wendy May 6, 2018 at 11:59 am

My husband loves coconut pie. I’ll have to give this one a try.


Dorothy Reinhold May 6, 2018 at 12:01 pm

I made this for my husband’s birthday and he loved it!


Lauren @ Hall Nesting May 6, 2018 at 10:25 am

Now I just need a tall glass of milk


Anna May 4, 2018 at 8:37 am

Coconut pie is my favorite! I wish I had a slice right now!


Meghan @ Cake 'n Knife May 4, 2018 at 7:46 am

Sounds like an amazing dessert! Perfect for a picnic.


Jacque Hastert May 3, 2018 at 8:54 pm

I can’t wait to make this. I have never had pine nuts before so this will be a first for me.


Dorothy Reinhold May 3, 2018 at 8:58 pm

Truly, my favorite nut.


Jennifer May 3, 2018 at 3:24 pm

This is like getting to have dessert for breakfast! Count me in!!


Amanda May 3, 2018 at 2:03 pm

This looks like the perfect summer dessert!


Allyson Zea May 3, 2018 at 1:12 pm

This pie looks soooo tasty!


Dorothy Reinhold May 3, 2018 at 3:48 pm

Thank you. IT IS, oh yes, IT IS!


Abeer May 3, 2018 at 11:03 am

I will be dreaming about this all night!


Erin | Dinners,Dishes and Dessert May 3, 2018 at 6:09 am

I’m going to have to try this.


Sabrina May 3, 2018 at 5:40 am

Yay for breakfast in the morning!! I’ll take a slice or two!


Jen May 3, 2018 at 5:39 am

This looks amazing! Loving the coconut with the pine nuts!


Caroline May 2, 2018 at 7:09 pm

Sounds tasty with both the coconut and pine nuts.


Stephanie May 2, 2018 at 5:49 pm

This looks delicious! I used to not like coconut but it’s been growing on me lately.


I Heart Naptime May 2, 2018 at 4:40 pm

Yum, the pine nuts on top look delicious! Very creative!


Amanda May 2, 2018 at 2:01 pm

Fantastic idea and recipe! It looks so delicious!


Candy May 2, 2018 at 12:40 pm

The pine nuts with the coconut would make for a great taste. One of my favorite pies to eat.


Liz May 2, 2018 at 12:14 pm

I adore coconut desserts and your pie looks magnificent!


Varsha May 2, 2018 at 10:32 am

recipe is good,this is first time i heard about this recipe great work


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