This Coconut Pie is just like grandma used to make! A handful of basic ingredients and you’ll feel like you’re making this delicious, old fashioned pie with your nana!
Coconut Pie
I love vintage recipes, and I LOVE coconut, so this Coconut Pie recipe is perfect for me! It has simple ingredients that I bet you have right now in your pantry, with a little sweetened coconut for that delicious taste and chewy texture.
Each bite is a little bit of heaven. It has a sweet coconut custard that melts in your mouth. My friend and I made it together and she said it tasted even better than Coconut Cream Pie!
Got extra coconut? Try our Coconut Butterscotch Cookies with decadent butterscotch chips and sweet coconut.
This sweet coconut custard filling for this pie is more solid than a Coconut Cream Pie but packs the same coconutty punch! Mix all the ingredients together, add to a pie crust, and bake! It’s as simple as that.
Ingredients
- Eggs
- Sugar
- Lemon juice
- Butter
- Shredded sweetened coconut
- Salt
- Whipped cream, for garnish
I use a frozen pie shell for this Coconut Pie, but if you’re feeling up to making your own, go for it!
What I used for my Coconut Pie
This post contains affiliate links.
Mixing bowls: These mixing bowls are always being washed in my house because I use them for everything. The multiple size options are handy from prep work to cake mixing, and they nest inside each other to save space!
How to Make Coconut Pie
- Preheat your oven to 325 degrees F. If you’re using a frozen pie crust, be sure to follow those directions first!
- Stir eggs, sugar, lemon juice, butter, coconut, and salt in a bowl. Pour into the pie shell.
- Bake for 45 minutes. Let rest before slicing. That’s it!
- Since the toothpick trick obviously won’t work here to tell the doneness of this pie, you can tell if it’s fully baked when there’s still a slight jiggle in the center and the top has turned a nice golden brown. Be sure to let this pie fully cool before slicing or you’ll be serving coconut soup!
This recipe is just like your grandma’s old fashioned Coconut Pies with only the basics and no fluff. Pair with some whipped cream and you have a perfect dessert to serve to your family after a delicious meal! I may have eaten a piece for breakfast. Don’t judge.
What to Serve with Coconut Pie
This pie is amazing on its own, but its also a great base for a world of dessert toppings to make each slice unique!
Whipped cream, Cool Whip, and vanilla ice cream all bring out the sweetness of the pie. Looking for a little more sauce? A butterscotch sauce or caramel sauce would be an amazing compliment for the coconut custard. And of course, if you need more coconut, a sprinkle of toasted coconut over your other toppings gives you double coconut, so win-win!
How to Store Coconut Pie
This pie definitely needs to be stored in cold places, whether it’s the refrigerator or the freezer.
In the fridge, Coconut Pie can last up to 3 days when wrapped up tight. In the freezer, you can store whole or partial pies for up to 3 months. Allow pie to completely cool before covering it in freezer-safe wrapping.
Other delicious vintage desserts to try…
Keep an eye on my Dessert recipe box for more sweet recipes to try!
Coconut Pie
A vintage recipe! Delicious taste and great chewy texture with a little sweetened coconut.
Ingredients
- 3 eggs, beaten
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/2 cup butter, melted
- 1 cup shredded sweetened coconut
- 1 unbaked frozen pie shell, thawed
- Pinch of salt
- Whipped cream, for garnish
Instructions
- Preheat oven to 325F.
- Stir eggs, sugar, lemon juice, butter, coconut and salt in a bowl. Pour into pie shell.
- Bake for 45 minutes. Cool. Serve with whipped cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 573Total Fat: 30.6gSaturated Fat: 17.6gTrans Fat: 0gUnsaturated Fat: 11.1gCholesterol: 133.7mgSodium: 586.2mgCarbohydrates: 72.2gFiber: 1.6gSugar: 57.8gProtein: 5.4g
Paul says
I put pineapple jam in the base and instead of lemon use pineapple juice…it Devine. Cut the sugar down a little though or it’ll be too sweet.
Janet Rushing says
This is the best coconut pie I have ever had-It’s easy , fast,but so rich,I promise you will get raves if you serve it to company-My husband begs me to bake it -I like it for breakfast with my coffee-I can’t say enough!The only change I made was adding 1 tablespoon vanilla-We love the vanilla in it!Dont be cheap on the coconut ! —buy good sweetened coconut and always use real butter !
cynniechelle says
OMG-ers!!! This pie is excellent. I tweaked it a little bit by using an extra squeeze of fresh lemon juice, a tablespoon of vanilla flavoring, 1/4 cup less sugar and I cooked it for five extra minutes. My dad asked for a Coconut Pie. I came across this recipe and it is the only one I will ever use!! He has been raving about it and has eaten half of the pie in less than 24 hours. It is delish!!!
Andria says
Have you tried this in tart shells? How many do you think I could get from this? 24? Any suggestions would be appreciated. Thanks!
Stacie says
I was thinking more like 12 if you fill them up pretty full. It makes 1 one pie so if you double the recipe, you should be able to get the 24.
Bettina says
Unfortunately the pie did not came out good at all ! It just falls into itself and is way to sweet. Too much sugar and butter and nothing else that holds it.. can’t recomend it. Waisted my money on the products and my time on baking it.
Amber Holloman says
I agree with the other commenters. It’s is too sweet with the 1 and a half cups of sugar. I would probably cut it down to only half a cup since the coconut is sweet and the whipped cream.