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!
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.
- Lemon juice
- Shredded sweetened coconut
- 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
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- 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
Step One: Preheat your oven to 325 degrees F. If you’re using a frozen pie crust, be sure to follow those directions first!
Step Two: Stir eggs, sugar, lemon juice, butter, coconut, and salt in a bowl. Pour into the pie shell.
Step Three: 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…
You’ll also like this Chess Pie and Fudge Pie.
Keep an eye on my Dessert recipe box for more sweet recipes to try!
A vintage recipe! Delicious taste and great chewy texture with a little sweetened coconut.
- 3 eggs, beaten
- 1 ½ cup sugar
- 1 tablespoon lemon juice
- ½ cup butter, melted
- 1 cup shredded sweetened coconut
- 1 unbaked frozen 9-inch pie shell, thawed
- Pinch of salt
- Whipped cream, for garnish
- 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 to room temperature.
- Refrigerate for 3 hours or until set.
- Serve with whipped cream.
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Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount 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
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 !
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!!!
Have you tried this in tart shells? How many do you think I could get from this? 24? Any suggestions would be appreciated. Thanks!
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.
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.
I was very much looking forward to this recipe as a big fan of all things coconut. Unfortunately, I found much too sweet. I substituted the sugar for golden monk fruit. I don’t know if anyone else found this to be the case, but I found the texture to be very much like sugar crystals (quite crunchy). It’s tasty, but far too sweet. I may give it another try, but will use unsweetened coconut, and will decrease the sugar as well. Thank you for sharing your recipe, Stacie.
Would I be able to use a sugar substitute in this coconut pie recipe?
Stacie Vaughan says
I haven’t made it with a substitute personally, but I think that it would be fine!
Do I bake pie crust first
Stacie Vaughan says
No, it’s unbaked.
Susan Wright says
Do you use salted or unsalted butter
Stacie Vaughan says
I use unsalted butter, but it wouldn’t be that big of a deal to use salted butter.
This is a good recipe, but definitely for sweet lovers. I used 1 tsp of vanilla, unsweetened coconut, the juice of a whole lemon and it’s zest to help reduce the sweetness a bit. I made a coconut cookie crust in a tart pan also. 16 oz crushed coconut cookies, 6 tbs of unsalted butter, and 1/2 tsp of salt. Blind baked the crust for 15 mins at 350 before adding pie mixture.